Manchester – delhi20go – A Late Night Snack

Posted on January 23, 2019 by Hector

After an evening of ale-quaffing at the Manchester Beer Festival, Hector, John and Mags headed to delhi2go (119 Oldham St., Manchester M4 1LN England). Mags was intent on having a Takeaway, not a bad decision given that it was freezing indoors. This would be John’s first visit so he let me order his Curry.

There was no sign of Mian or Chef Shahid, a pity, because Hector was intent on showing them the review of my last visit at the start of this month when, the Meat was so tough, there was very little enjoyment of the meal. The Chap serving tonight still appeared to recognise me, how he knew me would be discovered later.

I ordered a safe Classic Lamb Apna Style (£8.30) and two Chapattis (£80p), John paid the required £9.90. Mags ordered her usual Aloo Gosht (not on the Menu) and a Paratha (£1.70).

Hector was determined not to eat Meat on this occasion. In the past the Bombay Aloo (£6.00) has impressed. I made a request for Aloo Gobi, which is not on the Menu. I was asked if I would like my Potato and Cauliflower with other Vegetables. I agreed to this. Vegetable Balti (£7.20) is as close a Menu description for what I had then ordered.

Can I have it Apna style? – I enquired, just to make sure. A Paratha would accompany.

John stated what needed said – It’s cold in here. It was chilly this evening, gosh there was even snow on top of some cars, though not on the road. Cancel all flights!

Mags stood beside us as we waited for the Order. Did I mention it was f-n freezing here? That the sit in food arrived first did not amuse Mags. The photo I have of the huge Takeaway was not for me to worry about, thankfully ours was soon on top.

John would eat his meal faster than Hector:

Classic Lamb Apna Style

I have had this Curry a few times before, which is why it was recommended. The Toppings were a sniff of Fresh Coriander and Ginger Strips and a wealth of sliced large Green Chillies. This many Chillies – Yay!

I did spot two tiny pieces of Green Pepper that would never have been tolerated in a Hector Curry. John, who devours Chapattis, made quick work of his Lamb in a Thick Masala.

Capsicum aside, this was the Quality of Curry I hoped John would be served. They do it well here, I know, I’ve been here oft. Thick Masala, and hopefully Tender Meat… unlike earlier this month.

John was finished before Hector had hardly started, he gave a few words before he headed off:

It was properly balanced and tasty. Bread was perfect and price was right.

I have seen John devour four Chapattis to accompany the equivalent Curry. The Chapattis here are substantial. QED.

*

*

Vegetable Balti

No Ginger Strips, but plenty of sliced large Green Chillies and some Fresh Coriander topped this Vegetable Curry. Potatoes, Cauliflower, Carrots and Peas were shrouded in a Thick Masala rich in Tomato seeds. The Seasoning was OK, however, the Chillies put the Spice Level into orbit. There was a slight Sweetness emanating from the Carrots.

The Paratha initially glistened, but the butter soaked in leaving a somewhat dull Bread. The Paratha was Soft but not as Flaky as one has come to expect. This was not up to the usual delhi2go standard.

As I ate on so I became aware of how much Tomato had been cooked in. The Seasoning towards the base of the karahi appeared to be less. Still, this Curry suited my needs, a break from Lamb was required.

I asked Mags to text some words regarding her Aloo Gosht:

Another excellent Aloo Gosht, made off menu. Spicing just right with a sprinkle of chillies for that extra bite. Yum!! I’ll be back.

The Aftermath

I was determined to have my say about the Quality of the Lamb served on my last visit. The Chap serving informed me that they have since changed their Meat supplier and now spend £4.00 per kilo more for their Lamb. I suggested he ask Rizwan at Kabana from where he sources his excellent Lamb. He was aware of my reviews on Curry-Heute. At this point it dawned on me that if this Chap knew about the operating of delhi2go, and reads Curry-Heute, he was not just a stand-in.

Are you the owner? – I asked, and so Hector met Mohamed.

He confirmed that it was Mian’s day off and that Chef Shahid is on holiday.

Are you a Chef? – I asked, apparently so. Hopefully there will be no return to January 2018 when they lost their main Chef. Mohamed had to train a replacement. I suggested that he consider serving Lamb on-the-bone. This was already in Mohamed’s plans. He showed me the kettles at the counter where prepared Curry will be served a la Northern Quarter. It will be good to have a further lunchtime option, particularly on Saturdays. Meanwhile, Hector is exploring Cheetham Hill.

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Manchester – Dera – Have a Good Year!

Posted on January 22, 2019 by Hector

It is the week of the Manchester Beer Festival. The majority of – The Company – arrive tomorrow in time for the late afternoon opening, Hector is down a day early. I wonder why?

Dera (433 Cheetham Hill Rd, Manchester, M8 OPF) takes a bit of effort to get to unless one throws money at a Taxi, even a single on Bus 135 from Piccadilly costs £3.00. Today I decided to walk from the Northern Quarter up Cheetham Hill to Dera. Apart from needing the exercise, I wanted to establish just how many more Curry Houses there were along the way. I have spotted some previously, today I recorded a cluster of four some five to ten minutes from Victoria Station, so not so far out then.

Somehow I missed Bukhara Manchester perhaps being distracted by – the other – Kabana which apparently is open on Saturdays. (Update – it isn’t) Across from Kabana are Chappati Corner, Apna Lahori Kebabish and Lahori Badsha, so four new Punjabi Curry Cafes for Hector to investigate. That’s Lunch sorted for this Trip.

I arrived at Dera at 16.50 ten minutes before the 17.00 opening time, so it did not take forty minutes as Google Maps suggested. Dera was in darkness, gone are the days of serving Breakfast and Lunch. A Chap opened up just on 17.00 and turned on the exterior lights but not so many inside. I followed him in, lighting the Tandoors was his first priority. I was invited to take a seat in the side room, the Menu was brought, ah, a New Menu!

Dining alone at Dera has always presented a problem, the Karahi Dishes were sold by the Kilo, even Hector could not cope with this. Latterly they took this on board, the half kilo became possible. The New Menu is more flexible, Karahi is now available by the half kilo with Boneless costing more than on-the-bone, as it logically should. I had a choice of two: Lamb Karahi (£12.95) or Zaitoon Lamb Karahi (£13.95). Zaitoon? I would ask.

With the majority of Dera still in semi-darkness, the Chap came over to serve. On asking the difference between the two versions he got stuck on telling me – Boneless. Eventually I extracted – Olive – from him. It took three attempts to communicate Zaitoon Lamb Karahi on-the-bone with a Naan (£1.25) to accompany. Who is not going to have a Naan at this price? (A Roti is £0.85.)

Water was brought, I remember the days when they used to try and charge for this.

Mein Host arrived as did the next customer, a young Polish girl. She had no idea what she wanted, apart from Beef which is not served at Dera. She chose some sort of Lamb Curry (£7.95), I note Lamb is charged at the same price as Chicken.

Mein Host brought the Curry, there was an instant – Wow! Look at this spread.

Zaitoon Lamb Karahi

Sliced Green Olives were as prominent as the sheer size of the serving. Ginger Strips were there too. I counted more than twenty decent sized pieces of Meat with only two bones, both Sucky Bones. There was surprisingly little Oil visible, perhaps it had skilfully been dabbed off. The Masala looked so inviting, this Masala oozed Quality.

The Naan was served in two pieces, a good size, way more Bread than I would manage. The priority would be the Karahi.

There are only a handful of venues where one could identify the Flavours on a blind tasting, Dera is such a place. So recognisable, so consistent, such is the Dera Masala, magnificent. The Olives added another dimension, this may well be only the third time I have had Olives in Curry. The first was at Meghna, (now Sampan, Blairgowrie) and more recently at Yadgar (Glasgow). Olives work, a surprisingly – Interesting Vegetable.

Around the halfway point I still had what would constitute a decent portion, the appetite was there, I knew I would manage this. OK, the karahi itself was flat, but I did find myself once again questioning the efficacy of the half kilo served at Glasgow’s Namak Mandi in a standard karahi. So much Meat, and every piece was a joy to eat, so much for avoiding a Lamb overdose. This Lamb was cooked to perfection, there was enough Masala to keep scooping up with the delightfully Light and Fluffy Naan. That the Naan was Plain was deliberate The Meat I ate with a fork, the large spoon was discarded. Large spoon? With whom was I sharing?

Mein Host came over to check on my progress:

Do you need anything?

This is wonderful – was my immediate reply. What more could I ask for?

Having had a minimal lunch and no Starter, finishing this half kilo proved to be a remarkably simple – task – and a decidedly pleasant one. Behold the empty karahi.

The Bill

£15.20   A mass of Curry and sensibly priced Bread.

The Aftermath

I waited whilst a customer had his Takeaway assembled before engaging Mein Host. He had recognised me and had been discussing my presence with his colleague and that today’s meal would be written up. He said something along the lines of:

He likes authentic Curry – to his colleague.

Have a good year – was his parting comment.

It looks as though I shall be making the effort to go up Cheetham Hill more regularly, but will I get up as far as Dera? Of course!

As I sat down very late this evening to write this post at the Ancoats Travelodge, the Huawei pinged, it was Curryspondent Bill. Hector is closer to securing an invite to do a shift in the kitchen of a Curry House. #Lessons to be learned.

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Glasgow – Yadgar Kebab House – The Helensburgh Connection, continued…

Posted on January 19, 2019 by Hector

After Curry, Chez Steve, in Helensburgh last night, the diary showed that Alan and Tracy were due to join Marg and Hector for Curry in Glasgow this evening. Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was the chosen venue, Alan and Tracy have not been since Yadgar #100, we were collectively overdue a return. As always, a text was sent to Mein Host midweek to arrange – The Fayre.

Shkoor, Dear Chap

Can I arrange for four of us to dine this Saturday (19th) @19.30. There is a clear demand for baked Scottish Haddock to start. Alan and I wish to share a kilo of Goshat Karahi on-the-bone. Tracy asks for a portion of Chicken Tikka Karahi (don’t shoot the messenger). I shall add Marg’s choice later if she tells me.

Marg subsequently added a portion of Boneless Goshat Karahi despite the fact that she knows on-the-bone is much more full of Flavour.

At our 18.00 rendezvous Tracy did not sound too enthusiastic about the Fish. On our arrival at Yadgar we added one portion of Vegetable Pakora.

A table for four had been set aside, no – Reserved – signs are used at Yadgar, if a table already has plates and cutlery in situ, one knows.

There was the usual warm greeting from Shkoor who appeared to be in a playful mood tonight.

All’s well that ends well – he declared. We had to ask for an interpretation. Hector’s travels are well known, Naveed (get well soon) sees my activities on a certain Social Medium, he can track my movements. Hector’s third visit to Manchester this month/year is looming, favourite venues will be revisited, and who knows where else?

Shkoor arranged the Drinks, two Mango Rubicon, two Cokes. Chapattis were confirmed as the Bread accompaniment. There is a new young Waiter resplendent in a t-shirt with the Yadgar logo. I never got close enough to see if this featured the Minar-e Pakistan in Lahore, or was new Yadgar Kebab House branded clothing. (How much is an XL?)

A pile of Poppadoms and a bowl of Spiced Onions were first to arrive followed moments later by two Dips: the temperature Hot Red Sauce and some Raita. Hector watched his fellow diners tear in. Patience, there’s more to come, much more, no need to fill up on Poppadoms.

When the Salad arrived it was time for Hector to start. Green and Black Olives were accompanied by Paneer, these sat on a bed of Rocket and Spinach Leaves. Alan is not into Olives, Marg admitted that pre-Hector, she wasn’t either. More for the rest of us. The Rocket was left, who likes Rocket?

The Vegetable Pakora was next, around eight pieces, Hector limited the intake to two, one would be left. Why? With the Salad, Spiced Onions and the Dips, the – Feast – was already shaping up.

Shkoor brought the platter of Fish. Haddock – he announced, which puzzled. I could see two pieces of Fish which I would not otherwise have identified and three pieces of Salmon.

The Haddock was not the Spice encrusted presentation we had hoped for, these were more Lightly spiced and were a devil to separate from the foil. We each had a Soupçon, the photo appears to have enlarged them. The Piece of Salmon nearest Alan and Tracy turned out to be significantly different from the two nearest Hector. The latter had much more of a Lemon infusion. Marg suggested we set one aside to take away. I agreed, then took half, it was too good not to eat now.

Tracy appeared to warm to the Fish and did her best to secure the remaining morsels, and the Spiced Onions… Alan reminded her that there was much more to come. As Shkoor passed on his way back from serving others in the very full Restaurant, I asked if that was all. We could contentedly leave now.

The Takeaway queue at times spilled into the space adjacent to where we sat. A Saturday night Takeaway from Yadgar must be popular. It was rare for us to be here at this time. As always I was amused by what the other customers ordered. Obviously, for Hector, Curry is all. However, Kebabs and Wraps were spotted being presented to a table of taxi drivers who I recognised. Behind me was a truly obnoxious git. Unless he was actually best friends with the new Waiter then his manner was totally inexcusable. I heard him but never saw him. Hopefully I never shall.

There was a suitable break between the Starters and the main Event, thankfully.

Goshat Karahi

Lamb chops! I could see a mountain of Lamb Chops. These were not the scrawny ones that some venues serve and charge a fortune for. Nor was this Goshat Karahi simply Tandoori Chops with a Masala chucked on at the end. Sucky Bones were there too, so some Leg of Lamb also. This Lamb had been cooked with thought, tenderness, care, and slowly.

The topping of Fresh Coriander Leaves was welcomed, I had to study – the other green bits – closely. Sliced Green Chillies, phew. I knew before I started that I would never eat half of this, but tonight we didn’t have to. Marg was driving, the car was outside.

I took four Chops to get things underway, the Classic Yadgar Flavour hit the palate immediately, but was this in fact their standard Goshat Karahi? The Masala had the same Thick consistency, it may have been slightly Paler. Photos will prove nothing here. Black Pepper was prominent in the Masala that shrouded the Chops. I consulted Alan, he too had spotted this and was finding the Karahi to be – Peppery.

Halfway between the traditional Goshat Karahi and a Namkeen Karahi – is what I noted. My first Lamb Chop was approaching – Cold. Would I have to send this back? I checked with Alan, he was not experiencing the same thing. I continued, all was well.
The Spice was no more than Moderate, it doesn’t have to be silly. The Seasoning was spot on – Khara! (There is an unfortunate linguistic connection between – Yadgar – and – Khara. We’ll see if anyone works this out.)

Chef Arshad acknowledged us when he popped out from the kitchen. He likes to take his bow. I also like to think that he knows who he is cooking for.

Aloo Gobi

No sooner had we been served our Mains when Shkoor appeared with a plate laden with Potato and Cauliflower in another Yadgar-thick Masala.

My Favourite – I exclaimed as he found place for it on the table. No longer was I eating just a mass of Meat and Masala. The added diversity that Vegetables bring to a meal is always appreciated, yet as I wrote in Manchester last week at Spice Lounge re their Veg Deshi Bhuna – I left a Soupçon, frankly, I was bored at the end. Not tonight, the combination of everything was immensely satisfying, the boxes were ticked – Fish – Vegetables – a Superb Goshat Karahi with a difference, and – Lamb Chops!

The plate of discarded Bones was filling, I estimated I had eaten about Six Lamb Chops plus whatever was attached to the occasional Sucky Bone. I could see around six chops left. Alan had reached his limit, the remainder could go back to Helensburgh.

On seeing that we had stopped, Shkoor was across, he may never have seen us admit defeat this early.

I have a strategy – I informed him. No way was this going to waste.

Alan’s verdict:

Very tasty very peppery, a good combination, enjoyed it.

The drinks bill will be quite cheap.

The latter is a comparative reference to a night’s dining at Akbar’s.

Now for – The Ladies’ Curry

Goshat Karahi – Boneless

As I always order the Kilo at Yadgar which arrives in a large karahi, a plateful can make less of an impact. However, look at the Quantity, no way was Marg going to manage all of this. It was at this point the aforementioned strategy was conceived. The Masala looked identical to what Alan and I were having, it wasn’t. Marg plonked a piece of Meat on my plate. Yes the Lady who tends to eat my Lamb Chops was giving me more Meat. The Boneless version was Spicier than the on-the-bone version. Marg may often comment about her food being – too Spicy – but she is well used to this. Her enjoyment was not impaired.  Throughout, Marg remarked on how much she was enjoying her Curry. In the last twenty years, Marg has travelled the World with Hector, she too has seen, sampled, and enjoyed the very best of Curry. She knows how good the Curry is at Yadgar.

Marg strategically ate around half of her portion. This and the leftover Aloo Gobi were going back to Hector’s House.

Marg has previously enjoyed Kashmiri Tea at Yadgar. Having mentioned it, I suggested that she order this sooner rather than later, it has to be – cooked.

Marg’s comments for this evening:

I loved the Starters, I tried not to over indulge.

Re her Main Course – I thoroughly enjoyed it, thought it was great, very tender meat, worked well with a Chapatti.

The Chapattis felt incidental tonight, well for me anyway. Tracy asked – How do they get them so round? Years of practice – was Marg’s reply. I probably had less than half of a Chapatti, it was never more than a tool with which to lift the Lamb Chops. Why fill up on Bread? Half a Chapatti was left of the four presented, so the others ate more than I did.

Who ate all the….

Chicken Tikka Karahi

Chicken Tikka Karahi has only made a Curry-Heute appearance once before at Yadgar Visit #100. Tracy’s choice was inspired by her particular enjoyment of the Chicken Tikka Karahi at Yadgar’s Glasgow contemporary venue – Karahi Palace. Visit #100 to Karahi Palace will be soon, three have asked to accompany me so far.

The Chicken Tikka was shrouded in the classic Yadgar Minimal Masala, but the Redness was something different. Red? The Red Oil was already collecting around the periphery in the moments after its arrival. As with Marg’s portion, there was a mass of Meat here.

When Hector eats, his conversation is minimal. Others chatted, concentration. When I stopped I was surprised to see that Tracy had eaten the vast majority of her Curry, I don’t know how she managed this. There was just enough left over to make packing it justifiable.

Tracy’s verdict:
It was spicy, very tomatoey, a lot of meat, not enough sauce.

I’m not quite sure about the balance between the positive and negative here. Tracy’s last Yadgar Curry had even  less Masala.

Kashmiri Tea

We did have to wait for this during which time we heard Master Obnoxious. Two cups of Pink, Milky, Hot Tea arrived. Hector was never going to touch this, Alan and Tracy each took a spoonful. Far too Sweet.

Cardamom helps digestion – Marg reminded us, there were Nuts in there too. Marg likes – Sweet.  She drank both cups.

Regular Readers will know that Hector must surely dine at Yadgar at a Special Rate. I waited in the Takeaway queue until I could attract Shkoor’s attention.

Do you have a number? – I asked.

He shrugged his shoulders – The usual.

The Bill

£60.00 We paid appreciably more, the honourable thing to do. This works.

The Aftermath

How do you cope with this man’s travelling? – Shkoor asked Marg. Earlier he had made a comment about me being retired over a year now. Try three – I reminded him. Marg will get her turn, but no time soon.

As we made our way out I studied the dishes on display. The Lamb Biryani looked very interesting. I should return to my days of just dropping by at Yadgar and enjoy the Daily Specials, there’s always something to enjoy. Hector may then avoid the – Lamb overdose, as if.

You cannot leave without trying this – said Shkoor with reference to a tray which may well have just appeared from the kitchen. A plastic container was filled – Lamb Pilao.

Behold, another meal to enjoy at home.

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Helensburgh – Steve cooks Curry

Posted on January 18, 2019 by Hector

Around the turn of the century when Hector did the Curry Course at Anniesland College, the creations were taken to school next day for reheating. Steve was always on hand to share the creations. Recipes were shared also, a whole lotta sharing going on. Hector has cooked Curry oft for Steve, tonight was only the second time that Steve has cooked Curry for Hector and Marg. Louise reports that his Curry always impresses.

Spicy Prawn Salad

This was a Starter from Steve’s imagination. The Prawns were marinaded with Chilli Powder featuring prominently. Beneath the Prawns were finely chopped Vegetables including Yellow Capsicum, Steve trying to wind up Hector? No comment was made. There was a – Kick – a pronounced – Kick.

Two Dips accompanied, one a Raita variant, the other a Tomato-based Sauce. These successfully tempered the Chilli, a great combination which worked well. Otherwise, I suspect the Ladies may well have complained, as if.

I remarked to Louise that I hoped – The Rule of Starters – would not come into play – Excellent Starter, Shite Curry.

Steve had prepared both a Lamb Curry and a Chicken Curry. The Quantity of Rice for four was very well judged, shop bought Paratha accompanied also.

Chicken Bhuna

For some weeks I have felt it in my bones that Chicken Curry was coming my way. One needs an alternative to Lamb. Marg thought it was a Pork Curry, however, this was Quality Halal Chicken courtesy of KRK (Glasgow).

Topped with Fresh Coriander, Steve told us that this Masala – had more Tomato. In the serving bowl, the Masala was far from excessive, a very impressive Curry in terms of appearance. One assumes that the Base Masala was still based on the aforementioned – Curry Course Recipes. The Meat was cut – Large – half a dozen pieces would be an elegant sufficiency. To Hector, Chicken Curry will always be ranked after Venison, Lamb, Fish, Pork, and even Vegetable.

Khara

Khara is a term introduced to Hector by P.J. some years ago, and not generally known amongst Glasgow’s Punjabi community, I translate from Hindi not Arabic where it does not refer to Salt but a word that unusually appears above. Steve and I have different level of Salt tolerance, he often finds his Curry to be too Salty when I find it spot on – Khara – or even seek more. Such was the case this evening, but then Hector was one of four, so it goes. The Spice Level was quite restrained compared to what Steve and I would otherwise eat. One has to have the Curry match the limits of the audience.

Lamb Methi Madras

Now we’re talking. The Masala was seductively Dark and clearly Herb rich, exactly how I seek my Curry: Masala with Herbs, not the reverse. There was no collection of surplus Oil. The Flavour was very – Earthy – with the welcomed – Methi Blast.

What is Methi? – asked Louise. It’s about time she was taken to KRK.

Again the Boneless Meat was served in Large pieces, Mutton – Steve informed us. He had cooked this for some two hours, the Texture was Magnificent. The Mutton still required chewing but more importantly had avoided turning to pulp. Here was Meat and Masala in harmony, a fine example of what creates the true Curry Experience. I went back for more, my fellow diners had to wait quite a while for me to finish, Hector eating so slowly. Salt? I would have preferred more.

Delicious! – was Louise’s verdict on the meal. Marg had more to say:

An earthy and rich flavour from the Lamb, a good contrast with the Chicken which was a bit sweeter.

For the record, the Chicken Bhuna was in no way Sweet, however, Methi does add a Bitterness which is why Hector seeks it as standard.

So there we have it, invite Hector to your house and have him dissect the dinner, simples. Brave.

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Manchester – Spice Lounge – A Northern Quarter Mainstream Restaurant + IQ at The Met, Bury

Posted on January 12, 2019 by Hector

Hector has a stopover in Manchester in order to see IQ perform in Bury. Two years ago I stayed in Bury at t-Travelodge which was not a good idea without a car. With trams running from Bury to Manchester until around midnight, the Northern Quarter called once again.

I travelled alone, nobody else fancied the trip to to see the British Prog Rock Band which I have held in the highest regard since the mid 1980s. Instead of my usual lunchtime arrival permitting the Two Curry Model, today there would be one Curry only. Spice Lounge (56-58 Shudehill, Manchester, England M4 4AA) has been passed often in recent times being on the western periphery of the Northern Quarter at Shudehill. This is a Restaurant proper, the only one I have found in this area, and therefore markedly different from the plethora of Curry Cafes that inhabit the Northern Quarter. Spice Lounge is more upmarket, and has the ambience that many prefer. Spice Lounge had never been visited prior to today as it opens too late and closes too early, i.e. no lunchtime or late night openings. I arrived at 17.10, the first customer of this Saturday night session. Ten minutes later another six diners had arrived, we were not used as window dressing nor clustered.

The Chap who greeted me showed me to a table and brought the Menu. A young lady appeared from behind me to take a drinks order. A small bottle of Sparkling Water was ordered, large was available. She mentioned Poppadoms, Hector was not playing today. If they were being offered then just bring them.

Was today – Chicken Curry Day? Hector was determined to avoid a plateful of Lamb, yet Sabji Gost (£11.45) was the first Dish considered. At least Vegetables would provide a distraction from Meat and Masala. Fish Jalfrezi (£12.65) also looked Interesting – Cod for a change, and no mention of Capsicum. Finally, the term – Deshi – had me won. Veg Deshi Bhuna (Apna Style) (£12.25) would surely show me what Spice Lounge is capable of. That a Vegetable Curry would cost more than a Meat and Vegetable Curry puzzled, but not as much as the Bread prices. Has someone here been to Aberdeen? £1.85 for a Chapatti, £3.45 for a Paratha? No way! Jeera Rice (£3.25) suddenly felt like good value. The same Chap took the Order, as ever I gave the usual caveat re Capsicum and asked to hold on to the Menu for further study.

The Waitress brought the Sparkling Water (£2.25). I recognised the brand – Voss. Marg and Hector were once stung at The Jewel in The Crown (Aberdeen) when we were charged a ridiculous sum for a 750ml Bottle. So, Aberdoom prices for Bread, but not Water.

Further study of the Menu revealed no more Dishes that would have attracted, this was a decidedly Mainstream Restaurant. The décor was quite – Contemporary – to adopt the language of the Menu, posh enough, and a full range of Drinks were available. Marg would certainly prefer to have her Curry here than the venues I usually drag her too whilst in Manchester.

Spotting the Menu still on the table, another Chap came to take my Order, was this Mein Host? The food was brought by the original Chap.

Garlic Rice – he said as he placed the Curry and Rice on the table. I could see some Cumin Seeds protruding from the boat shaped serving. I spread the Rice across the plate, a sensible portion, this I should manage.

Veg Deshi Bhuna (Apna Style)

As Vegetables Curry goes, this had the appearance of one of the very best. The mass of Vegetables was shrouded in a decent Thick, Blended Masala which was in no way excessive. This was a very large portion, The sprinkling of Fresh Coriander covered some of the large pieces of Potato, but other large pieces of – something light – had already caught my attention.

Khadu, I have not bought in ages and is rarely served in a Restaurant. Cauliflower, Onion Strips, Peas, Sweetcorn, Courgette and Carrots were also present. I took my time before deciding the diced Vegetable was in fact Carrot, perhaps it wasn’t.

The lack of Seasoning was evident from the start. Patience would be required to see what Flavours would emerge. The Spice left a sharpness at the back of the throat yet was not too demanding on the palate, a bit rough then. My mind drifted towards Euro-Curry and some venues I have visited where they use packets of Spice Mix, and perhaps use too much, as I have done at home at least once. Hopefully this was not the case at Spice Lounge, but one has to wonder what they did to their Base Masala to make it – Deshi.

There was Cabbage – Only Bangladeshis put Cabbage in Curry – I was told by Dawn at Sarina’s (Queensbury-Bradford). It did feel to be a Vegetable out of place, more Khadu please.

I waited for more Flavour to emerge. The Cumin Seeds in the Rice never hit the palate. Clove, Cinnamon, Herbs, were all reported missing. There quite simply was nothing distinctive about this Curry in terms of Flavour. Here was another classic Mainstream Curry, enjoyable, nothing to excite.

I left a Soupçon, frankly, I was bored at the end.

The Waitress brought three slices of Orange and a hot hand wipe. Had I not gone up to the Bar to pay, Chocolate would have followed. Spice Lounge is a pukka Restaurant.

The Bill

£16.15 The same Chap took the cash, meanwhile another Chap was behind the counter, Mein Host?

The Aftermath

I approached the new Chap with the Calling Card. He summoned the Chap who had served me – The Main Boss. Introducing myself as coming from Glasgow yet explaining that Curry-Heute covers many countries, I was asked:

Have you been to Bangladesh?

No, but I have been to India and Sri Lanka.

We are Bangladeshi – I was informed.

That explains the Cabbage, only a Bangladeshi Restaurant would put Cabbage in a Curry.

There was no challenge to this, more surprisingly there was no discussion of the Curry I had just eaten.

This & That is around the corner, a feast for six quid. I also looked at Aladdin, Rice and Three Vegan choices for under a fiver. Had today not been a Saturday, Hector of course would have been at Kabana. This is what Spice Lounge is up against.

Tram 4 goes from Shudehill to Bury

The Legendary Christmas Bash 2018 – is the name for the Mini-Tour which concluded at – The Met – Bury, this evening. It is four years since Hector was last at The Met with Marg in tow, that was in the months after the release of the last IQ album – Road of Bones. That gig is reported here after an excellent Curry at Dera (Manchester). As mentioned above, Hector was here alone two years ago but did not write a review of the gig, this was the day that Jaki Liebezeit of Hector’s all time favourite band – CAN – passed. IQ basically perform at The Met annually, now that I know how easy it is to get here by public transport, watch out for 2020.

Tonight’s performance at – The Met – was sold out as always. This is as far north as IQ travel, I did see them supporting Mike and The Mechanics (boke) in Edinburgh once upon a time in the Paul Menel era.

IQ took to the stage at 20.20 and kicked off with The Darkest Hour (Ever, 1993) followed by Frequency (Frequency, 2009). Pete Nicholls on vocals announced that he was suffering from the cold and therefore his vocals may well be restricted. This is not the first time he has said these very words on a Bury stage. 2018 was a year of anniversaries, most importantly the twenty fifth anniversary since IQ reformed to release their fifth album – Ever – with Pete back on vocals and the legendary John Jowitt taking over on Bass from Tim Esau. Ever – does not have a weak moment, every song is well composed with recognisable haunting themes, Guitar and Keyboards shining on each composition. It would be easy to say this was IQ’s finest hour, however, Hector’s first visit to Bury was for the World Premier of their next (double) album – Subterannea, a true Meisterwerk. By 2016, Tim was back and Neil Durrant became IQ’s third keyboard player. Somewhere in time, the original drummer, Paul Cook rejoined also. So we had a very settled line-up this evening with four out of the five original members of IQ on stage.

Fading Senses (Ever, 1993) continued the theme of the evening then we were told that the most recent album The Road of Bones would also feature tonight, cue the title track – The Road of Bones (The Road of Bones, 2014). This and Ever I find to be the best albums in the modern era of IQ.

The Seventh House (The Seventh House, 2000) is a long-ish track at some fourteen minutes. Fourteen minutes of disjointed themes stuck together, I never really got into this album. The legs, how long can the legs stand it? Bietigheim Bissingnen, the Monsters of Rock (2016) featuring Ritchie Blackmore’s Rainbow and more, was the first time Hector realised there was a limited time to standing on one spot.

A Missile – was introduced, a track from the next album due at the end of the year, in time for Bury 2020? This song had a strong Synthesiser element and very little Guitar. Given the accompanying animations on the everpresent three screens, does this mean it is finished?

I always have difficulty remembering which is my favourite track from – Ever – but next up was Leap Of Faith (Ever, 1993) which could well be it, followed by the more gentle Came Down (Ever, 1993). From the Outside In (The Road of Bones, 2014), the opening track from that album was up next followed by the final song from Frequency – Closer (Frequency, 2009) which means that Hector’s favourite from that album – Ryker Skies – would not be played tonight. I have seen it performed at all IQ gigs I have attended since its release, so have done well. Pete did mention that tonight was a – Greatest Hits – night. I often wonder how bands who have never had a hit get to know what is their best stuff. Maybe that is why I write these words.

Until the End (The Road of Bones, 2014) followed by Further Away (Ever, 1993) brought the main set to a conclusion. After the customary short break there were two songs performed in the encore. Headlong (The Wake, 1985) goes back to their second album, a fine change from performing the title track … I cannot remember the final song.

The set lasted just under two and a half hours which is a long time to listen to IQ. As I have written before, Pete’s vocals are by far preferred to Paul Menel’s who featured in the late 1980s, but Pete’s range is limited making the vocal parts to the material sound too similar at times. What makes IQ Hector’s favourite British Band is the strength of the arrangements, Guitar, Bass, and Keyboards. Cue the vocal-mellotron sound.

So nothing from Subterannea (1997) and Dark Matter (2004). To hear (nearly) all of – Ever – performed this evening made the journey more than worthwhile. I feel that the remastered version of – Ever – may be this year’s birthday present.

Extracts from Spice Lounge Menu

Posted in Spice Lounge | Comments Off on Manchester – Spice Lounge – A Northern Quarter Mainstream Restaurant + IQ at The Met, Bury

Glasgow – The Pedlar & Spice – Casual Indian Dining & Takeaway – Visit #1

Posted on January 9, 2019 by Hector

Hector has not eaten at Punjabi Charing Cross (157-159 North Street, Glasgow, G3 7DA) since October 2017. Curryspondents have told me in the interim that changes were afoot, Hari, Mein Host, had retreated back to the Mother House in Ibrox. On North St. they insisted Hari was still here, however, it was apparent that the staff had changed since I once considered myself a regular here.

In 2018 I did stick my head in the door a couple of times, typically in passing late at night. A New Menu was mentioned, it would be sent to Hector when ready. Yesterday, Curryspondent Doug informed me that the premises had been re-branded as – The Pedlar & Spice. A New Menu was tracked down online featuring Pork and Venison, though there was no more detail as to what these Dishes might actually be. At £15.00 for these Chef’s Specials, someone is potentially making a huge mistake unless the Rolls Royce of Curry is being served. It was time for Hector get on the case.

Google had today’s opening time as 16.00. I phoned last night to verify the opening time.

Hello, Punjabi – is how the phone was answered. Interesting. I was told 16.30.

Hector arrived at The Pedlar & Spice at exactly 16.30, the door was locked. Lights were on inside I decided to wait. The still reliable Huawei kept one amused. News of a visionary lid over the M8 at Charing X felt more than a coincidence. Ironically, outside these premises is where the M8 is at its shallowest, so people could still not flock across the motorway from the train station.

Taq, Mein Host, arrived at 16.55, not a good start.

I reintroduced myself so that I would get the low-down on what was happening, I was remembered. Taq referred to – Uncle Hari – which means there is the dilemma of treating The Pedlar & Spice as a start-up, or do I classify it as a continuation as I did with P.J.’s / Heera [closed] around the corner? Time will tell.

The premises were Spartan, the glass partition with – Punjabi – was still in situ. New lighting (no lampshades) and more rustic tables were the first signs of something different. The walls were essentially – bare.

I took the small table on the raised seating area instead of my usual spot, less clearing required. The conversation with Taq was ongoing, what would I have? I mentioned the New Menu, but this is still a work in progress. The online menu is a function of having other Media recognise the re-branding. Trying to access it at the time of writing caused havoc on my PC, beware!

I mentioned Pork. I informed Taq that Dr. Stan and I were once served Pork Curry at a Glasgow Curry House but this was never written up. Taq knew exactly where, and who was responsible for this. Taq has no issues with serving Pork Curry, he feels that it is time Glasgow had something new. Those who have read my recent posts will know that Hector is presently – Lambed-out, – a Chicken Curry feels inevitable, possibly – imminent. Pork Curry? Bring it on!

At this point I would not be doing Curry-Heute justice by not referring to a recent post for Pork Vindaloo cooked by my good self.

Taq also mentioned – Venison. I would like to think that I played a part in planting the seeds of Venison Curry being served on these premises some years back. Hari said they needed a special saw due to the way the bones splinter. Taq went downstairs to establish what was available. No Pork, no Venison. The Menu that I saw last year, and still looks quite makeshift, was brought. The Sparkling Water was ordered.

It was back to the beginning, Lamb Karahi (£11.50) with a Paratha (£2.50?). A Garlic Paratha costs £2.50. I took the offer of Lamb on-the-bone and sought the guarantee that no Capsicum would make an appearance.

Back to the beginning? In the early days of Punjabi Charing Cross, the Karahi Gosht was sampled and then the Methi Gosht. I suggested that these should be combined and so – Lamb Gurmeet – was born, named after the Chef.

Having told Taq this story, I asked if he knew of Chef Gurmeet, another member of – The Family – I was told. Where is he now? I should have asked, next time.

Taq mentioned Starters. He offered me Chicken Hearts and Livers with great enthusiasm. I had to decline, Hector cannot abide Liver.

The food was presented at 17.20, the Lamb was sizzling on the karahi, the Paratha was served – Whole. Yay!

Lamb Karahi on-the-bone

The Thickness and therefore Dryness of the Masala Mash immediately impressed. Onion slices were visible and something green and chopped small. In the dim light I could not tell if this was Syboes or Chillies. The Meat was a combination of Chops and Ribs, no Sucky Bones here.

The Paratha pleased, The Layering and Flakiness were there, this is what I hope to receive when ordering Paratha. Surprisngly, I would eat all but a sliver.

The Karahi was Hot, care was taken, eat slowly, Hector! Scooping the Masala revealed an Earthy Flavour. Initially I could see Oil collecting on the periphery, then it disappeared, this must have been taken with the Masala. The Meat was suitably Tender, something one tends to take for granted until one encounters the horror that was presented at delhi2go (Manchester) last week. The pile of Bones grew, there was plenty to eat here. The Spice Level was never demanding, the Seasoning was a bit below the ideal, but then Hector was waiting for the – Methi Blast – which would never come. Having this again I would order it as I do at Karahi Palace – extra Methi and Seasoning.

Taq came over to check on my progress having served the latest arrivals.

The food is Hot and the Paratha served whole. This is how I like it.

He told me that some people ask for their Bread to be cut up, at least this can be done. Get tore in – was the remark from one of the Ladies at the adjacent table who also shared my appreciation of Bread served – Whole.

As I finished the Masala at the base of the karahi I considered the availability of this proper Karahi Gosht i.e. Desi-style and served on-the-bone. No other premises north of the River Clyde serve this.

On seeing I had stopped eating, Taq questioned the small piece of Paratha which I had abandoned.

Did we get the Meat to bread ratio wrong? – he asked.

I never finish a Paratha, unless it’s far too small. This is the most Paratha I have eaten in a while.

The Bill

£15.00 A round number.

The Aftermath

Taq assured me that the – New Menu – will start next week, with weekend opening times for 09.00 to accommodate the Breakfast. Again, from the online Menu, I ask who would pay over £10.00 for a Scottish Breakfast when a Wetherspoon’s Breakfast is never far away. For a Punjabi Breakfast, well that’s a different matter. I draw the Reader’s attention to Mughals (Bradford) for ideas and a guide to what could be paid.

Keema Padora for Breakfast anyone?

We discussed opening times and how people’s Curry eating habits have changed. Gone are the days of Curry after the Pub, unless one is in Bradford or Manchester. Taq sees the need for a change of staff in the middle of the day to enable the Breakfast plans.

We need definitive opening times.

I was invited to go downstairs to see what will soon be a – Gin Bar. I look forward to seeing the banners advertising this. The Bon Accord is next door.

Meanwhile upstairs, more pictures on the wall and strategically placed plants will appear. No shades for the light-bulbs are planned. Time will tell.

Posted in [The Pedlar & Spice] | 1 Comment

Glasgow – Akbar’s – Marg’s Birthday Curry

Posted on January 5, 2019 by Hector

Marg chose to have her Birthday Dinner at a Curry House. The last time this happened was at The Village, either in the ill-fated Village In-the-Park, or before this at the upstairs of the original Village Restaurant. Whichever, it was long before Curry-Heute was conceived, how much Pasta has been eaten in the interim?

Akbar’s (573-581 Sauchiehall Street, Glasgow G3 7PQ) was not the first venue which came to mind. Initially Marg considered Mother India’s Cafe, it has been a while since she has enjoyed her favourite Curry anywhere – Butter Chicken – as served there. Hector pointed out that one cannot book at Mother India’s Cafe and it would be a Saturday night. Mother India, the Restaurant, was then mooted but quickly dismissed. Marg has found their full portion of Butter Chicken to be – too much – and also recalled our only visit in the Curry-Heute era when they ruined Hector’s Birthday Meal.

Akbar’s has a good atmosphere, you feel as if you are in it, and the prices are not ridiculous – Marg concluded. Marg likes ambience above all. This pleased Hector hates paying £15.00+ for Pasta Dishes which cost pennies to assemble and which Hector can cook just as well at home. A booking was made for 19.30.

Marg, Wendy, Peter and Rory were a few minutes early and were shown straight to our table, no hanging around the Bar area this evening. Arriving bang on 19.30, Hector could not see his fellow diners so waited to be shown to the table by Imran, Mein Host. Both Marg and Imran spotted me simultaneously, the connection was made, Marg missed the recent visit here which remarkably was only two weeks ago. Having gone to Huddersfield and Manchester for New Year by train, we had not managed our usual stopoff in Bradford for Curry, and Sarina’s (Queensbury-Bradford) was not open anyway. One cannot have too much Bradford Curry.

Our Waitress for the evening, who I shall point out was very patient and excellent throughout our visit, took the Drinks order. Three 500ml bottles of Cider (£4.75), one Sparkling Water and Tap Water was the modest order. For once the Sparkling Water was not for Hector. We were here – to dine – so a Bottle of Cider must surely be justified, just the one. A Waiter brought the Drinks.

The Waitress asked if we desired Poppadoms. The Ladies would have been sucked in, however, Hector had already cast his veto. If they want us to have them they will will bring them. Why potentially add £6.00 to £10.00 (depending on how many Pickle Trays are presented) to our Bill before we have even started?

There would be Starters. Wendy appeared to have concluded that no Poppadoms meant no Starters. Hector would have his Lamb Chops (£4.45), Rory was puzzled as to what this might entail, Marg explained, two portions were agreed upon. Wendy proposed Akbar’s Special Veg Pakora (£4.95). Three Starters between five, sensible, not like on the last Big Curry Night at Ambala Deli Bar where we most certainly overdid the Starters.

I showed my fellow diners the – Desi-Apna Style – section of the Menu and suggested they choose from there. I also announced that we would be ordering all Dishes – Asian-style – else there was little point in us being here. Some were worried about the Spice Level,

Hector had spent the afternoon studying – this page –  on Curry-Heute. What to have? Something more than Meat was required. Akbar-e-Balti (£9.45) ticked the boxes featuring Lamb, Potato and – Chicken. I feel a Chicken Curry is looming, but not yet. At the risk of self-flagellation, Karella Ghosht (£8.95) was considered to be a worthy choice. In the early days of Curry-Heute, Hector started visiting Karahi Palace, Karela Gosht appeared often in these pages, now I can find it to be – too much.

I could hear the evil term – sharing – being mentioned, wtf? I made it clear I was having the Karella Ghosht accompanied by a Paratha (£2.50). I would only eat around half of the Paratha so some of it would be up for grabs, my Curry choice was for me, alone. A Soupçon when dining as a couple is OK with Hector, but sharing with four, no way. I simply don’t get it. We may as well just order five of the same.

Marg made up her mind quickly – Karahi Ghosht (£8.45). Rory, also sticking to the Desi-Apna section, declared – Ghosht Palak (£8.45). Having reviewed Karahi Ghosht and Spinach (£8.95) on my last visit, I suggested he change to this. Better that Rory has a Masala with Palak than a plateful of Herbs with added Meat. I cannot be certain that this is the difference between the two Dishes here at Akbar’s, however, my recommendation guaranteed a Quality Curry.

Wendy found Lamb Badami (£9.95) in the Chef’s Specialities. Delicate spices and crushed almonds – are a feature of this Curry, the Spice Level would be safe. Peter’s choice was Dhal Makhani (£8.45), this I had to challenge. I put it to him he was essentially order a plate of Lentil Soup, unless this is really what he wanted, disappointment was inevitable.

I suggested we order this as an extra Dish, for the table, and he make another choice. N.B. Ordering Daal Makhani – for the table – is something I favour when The Company is this large. It can add Diversity, and is not – sharing – as outlined above. Why is Hector on a rant? Peter chose Seafood Balti (£10.95) which features Prawn, Fish and King Prawn, in that order. I congratulated him on this choice, I have never seen this Curry at Akbar’s, it’s a Dish I have almost been tempted by previously. I did consider it as recently as this afternoon.

A Waiter approached to see if we were ready to place our Order.

We’ve got as far as the Bread – I told him, he departed.

What is a Paratha? – had been asked, Marg described this to the interested parties. There had to be a Naan given the theatrical way in which it is presented at Akbar’s. Rory questioned the need for a Garlic Naan (£2.95) stating that the Garlic can sometimes dominate. This is precisely the reason why I stopped ordering Garlic Naan in favour of Chilli and Coriander Naan. The latter would not have been appropriate for this assembly. A Garlic Naan it would be. Marg and Rory were both interested in adding Chapatis (£0.75). A third Chapati was mooted, again the Hector veto. That would have been way more than enough Bread. It also gave me the opperchancity to inform my fellow diners that the price of a Chapatti at Akbar’s has been reduced significantly since the early days, more in line with Bradford prices, and certainly not Aberdoom’s.

Everything Asian style and no Green Peppers

We were ready, our original Waitress was back. Hector had everything noted, more efficient than asking around the table and people already forgetting what they had selected. I started by stating that we wished everything – Asian style. None of the descriptions of the six choices mentioned – Capsicum, Hector was taking no chances, – no Peppers – was recorded. The Order was read back, all was correct. Phew!

The Waitress was not certain that Karela was available, she would check. Akbar-e-Balti would have been the fallback, a Curry with Chicken. She returned moments later with a basket of Poppadoms and the Pickle Tray – on the house.  QED.

Those who wanted Poppadoms were pleased. Wendy found the Tomato-Capsicum Dip – too Spicy. Perhaps she should have considered joining the young couple sitting at the adjacent window table who had just been presented with a plate of Chips? I kid you not. Chips, that was it, no other accompaniment. Was this a Starter, a Glasgow Salad? Having previously eschewed a share of the Poppadoms, I took an edge to sample the Dubious Dip.

Too Spicy? Oh dear.

Lamb Chops

Two portions, eight Lamb Chops in total, the Chaps were allocated two each. Yay! Given what would follow, two was probably an elegant sufficiency. With a suitably cremated exterior and cooked through more than two weeks ago, the first Chop was an absolute joy of Succulent Meat with a decent – Kick.

Peter was immediately taken by his introduction to Lamb Chops. I suggested that the Lamb Chops at Akbar’s are only second in the Land, in Hector’s experience, to those served at The Downsman (Crawley). Two Chops, one could easily eat five, or better still eight as a Main Course. Sixteen Chops is Hector’s record when Yadgar threw down the goblet (sic).

How do you make these? – I was asked.

First, buy a Tandoor…

Akbar’s Special Veg Pakora

Seven pieces, two of which were large cuboids of that well known Vegetable – Paneer, (OK, I accept that – Veg – means – Vegetarian.) I took one, the only thing of interest to Hector here. I heard Mushroom mentioned, I saw something flat plus standard Vegetable Pakora. I was too busy savouring my second Lamb Chop. All disappeared quickly save the second piece of Cheese which nobody seemed to fancy, it came Hector’s way. Usually Paneer is served in tiny cubes, these were different, and at the limit of my Cheese tolerance. I can eat Cream Cheese no problem, I can see it again far too quickly, in minutes, taking a chance here. Two pieces were quite enough, this ticked the boxes of – something new, something different. I may encounter this again if someone else orders it, for Hector, Akbar’s means – Lamb Chops.

The Waitress cleared the table and offered more Drinks and not for the last time. Such are the competitive prices of the Main Courses at Akbar’s it’s obvious that they hope to make their profit on the relatively inflated price of Drinks. Tap Water keeps coming, and is free. Yes, this was Marg’s Birthday Dinner, but such was – The Company – this evening. A Helensburgh Curryspondent will have apoplexy on reading this post.  The offer was declined.

One hates when the Mains arrive too soon, there was a suitable wait.  The place was full except on my immediate right where a table for a large group was being set up. The Waitress came over to say our Mains would arrive in a few minutes. In the earliest days at Akbar’s they would quote a precise number, very silly. By the time the would-be Chef who brings the Mains arrived, we were ready. As always, he was happy to pose. It actually took three people to bring the entire order, a Waiter asked me to verify that everything had been delivered. All was well.

The photographs appear to be as much about the Naan, which I didn’t touch, as much as the diners. Rory asked – why the vertical skewer. Marg explained that it saves a lot of table space. It is also a novelty. Marg spotted one of the next young couple to occupy the adjacent window table starting their Naan from the top, it fell off. Stupid woman! Parliament resumes on Monday, the same day Marg goes back to school.

The Paratha was up to the expected standard – Large, Layered, Flaky and – Whole! I would eat more than half, Peter took his promised piece. The Chapattis were for Marg and Rory, they probably had Naan also. Ours didn’t fall off, it wasn’t finished but we did it – Justice!

Karella Ghosht

One fears an excess of Karela, it’s Meat I desire with Karela, not half and half. This interpretation proved to be spot on. The Karela was encountered periodically, it had to be searched for. The Meat was cut small, way more than could be counted, and sat in a Minimal, Thick Masala. The Oil was collecting on the edge of the karahi, all was well. This is how Hector desires his Curry/Karahi.

The Bradford Curry Taste hit Hector’s palate instantly. That was quite an achievement as even at Bradford’s finest Curry establishments I have had to wait for it to realise. The Karela added an alternate – Bitterness – which I was just in the mood for. The Paratha, as ever, proved to be the perfect accompaniment. The Spice in the Karahi was there, never demanding, the Seasoning was adequate. It was all about the combined Tastes: Umami and Bitterness.

Around the halfway point I stirred up what remained, still more Meat than a standard Portion in too many a Restaurant, remained. There was a blast of heat. The black karahi had retained so much heat it had kept the Meat at the base remarkably hot, this was an added bonus given how slowly I am forced to eat presently. I was last to stop eating, others had abandoned remnants, a Takeaway of two Dishes combined would be arranged, There would be – no surrender, Hector aimed to eat all that lay before him. After the disappointment at delhi2go (Manchester) earlier this week, this Karahi was going to be finished. It was.

Dhal Makhani

When the Dhal Makhani arrived I took it to be Wendy’s Lamb Badami. Here lay a Creamy Soup, a Daal most certainly but unlike any Makhani that Hector has ever encountered. I took a Soupçon which meant using my plate.

The Waitress had warned it was – Sweet – when she brought it, that was understatement. Creamy, almost Nutty, this quite simply was not a Daal Makhani which should have an array of Lentil types and have an – Earthy Flavour. This was an antidote to the Bitterness of the Karela if required, Hector didn’t, It was set aside.

Needless to say this interpretation of Dhal Makhani went down well, particularly with the Ladies.

Daal (on the House)

Moments after we had all started our Mains, Imran came over with a Complimentary Daal. He said that this would be Spicier than that which was already on the table. Hector couldn’t help himself:

A Daal for men, not Children.

Not a Makhani, this had the Flavour of a Traditional Daal which one would expect, was far from Sweet, and most certainly had a – Kick.

This went down better with the Chaps.

Both – The Chaps – and – The Chapattis – were satisfied.

Karahi Ghosht

This had decidedly more Masala than the Karella Ghosht but was by no means excessive. It is worth pointing out that of all the five Dishes chosen, Hector’s most closely resembled a Classic Bradford Curry in terms of appearance. I can make no personal comment on any of these subsequent Dishes in terms of taste, but – Karahi Ghosht – and the following – Karahi Ghosht and Spinach – have been previously reviewed on Curry-Heute. The Birthday Girl had a few words:

Thoroughly enjoyed it. It didn’t disappoint me, enjoyed all the different flavours from the other dishes as well.

Karahi Ghosht and Spinach

Decidedly drier than the Karahi Ghosht, Hector would have been very happy to receive this. Dr. Stan and John both thoroughly approved of this last month. Rory is from Southampton and may not have experienced much in the way of – Desi Cuisine – previously. He was well satisfied with his choice. Rory:

A lovely curry beautiful tender lamb, complement by the spinach and not soggy. The chapattis were lovely.

In terms of the Daal(s), he added: … it would be good if you could get small portions of each.

This is an inserting idea. The Daals were available as Side Dishes (£3.90), still too much for one person to consider, and one’s dining partner may not be interested anyway. Perhaps – Soupçon – sized portions, i.e. even smaller than – Tapas – should be on offer for a nominal sum, say £1.00. I may add this to – The Curry-Heute Campaign.

Marg’s and Rory’s remnants were combined to create the Takeaway. That should work and give a decent portion.

Seafood Balti

This was somewhere between a Karahi and a Curry. That the large pieces of Fish stood out made this look like a Dish that Hector will have to experience. The Masala was more plentiful than the three Dishes above and possibly Thinner, i.e. more – Curry-like.

The words around the table were very positive for the Seafood Balti, I heard Wendy say she preferred this to her own choice, ah, the hazard of sharing. As Peter made his way through his Dish, whose quantity would defeat him, so he cast aside two large, flat, pieces of – Green Pepper. Peter did so without prompting, his choice. The Capsicum should never have been there in the first place. When finally, I could contain myself no more, Rory joined in and said that Peppers repeat and recognised that they are in effect – Ballast.

All five diners share the opinion that:  Capsicum has no place in Curry.

I was not surprised that when asked for his comments, Peter enthused about the Lamb Chops:

The lamb chops were absolutely fantastic, wish I could replicate them myself…

Re the Balti – Great flavours and good textures. Both daals and all the breads were excellent.

Lamb Badami

In a company of five, there’s always going to be one at least who orders the Creamy Curry. Marg was quick to spot that this Curry would probably have worked better in Chicken, as does a Patia. In its favour, one can easily count the dozen good-sized pieces of Lamb. This was value for money. This may well be commensurate with the overall quantity of Meat present in the smaller cuts in the respective Karahi.

Wendy was last to comment, in fact she wrote her comment on to her phone which was then texted to Hector. These therefore are her exact words, guaranteed:

Very pleasant smooth dish. I enjoyed the small portion of each of the other lamb dishes and particularly liked the fish curry. Very possibly I shall choose to select that dish for myself next visit. Loved the sweeter if (of) the two daals but really enjoyed having the addition of both these vegetable daal dishes to the overall eating experience

The Menus were back, There was as yet no consensus regarding Dessert or Coffee. The Waitress was clearing the table, skilled as taking all at once. She asked:

Was the food OK?

Do you think we would come here if it was simply – OK?

She wasn’t ready for this, the penny dropped:

Was it the best?

Of course, I could taste Bradford Curry from the first mouthful.

She stated that Karela Gosht is her favourite.

Meanwhile beyond the other end of the table, the large group were assembling. We were asked to slide our three tables towards the window. Rory saw sense in giving up the third table of which he was the sole occupier. Imran was across to supervise:

Tea or Coffee on the House – was our reward. Three Coffees and one Tea were supplied with great efficiency. Too late for Hector to have caffeine.

Marg was very pleased to receive a Hot, Milky Coffee just the way she likes it.

This completed her meal. Happy Birthday, Marg.

The Bill

£92.95     Didn’t we do well?

The Aftermath

Our departure was efficient. As is the custom, everyone said farewell to everyone else.  Thanks to Imran and his staff.

Is there a better Curry House in Glasgow for a Special Night out?

Posted in Akbar's | 2 Comments

Manchester – Kabana – Hector is back for more, and so soon

Posted on January 2, 2019 by Hector

After New Year in Huddersfield, The Company took the risk that Quality Ale would still be found in Manchester. It was worth an overnight stop off before taking the train north.

Arriving at Victoria before 13.00, the bags were deposited at Ancoats Travelodge. We took refuge at Mackie Mayor which, despite the prices, is becoming a Marg-favourite. Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) as always was Hector’s preferred Manchester lunchtime Curry venue. We waited until 13.45 to let the busy period pass.

Rizwan et al were in their usual places. There is always a welcome greeting from Mein Host and a smile from those who assist. This, and reliably Wonderful Curry, is what makes Kabana a must visit when in Manchester.

Lamb Karahi (£4.80) on-the-bone plus Basmati (£1.50) is Hector’s usual at Kabana, though the Cauliflower and Potatoes on top was also tempting. Marg had already eaten at Mackie Mayor and so was happy to watch. She took a seat in the now almost empty Curry Cafe.

Rizwan spooned a huge serving of Rice on to the plate then covered this with Lamb and Masala. A quick – ding – would give it an edge. I was able to get a photo of the Curry before and after Rizwan added the Toppings. Mein Host brought over the Lamb Karahi. Marg asked about the Ginger, Chillies and Coriander. I explained that Rizwan knew I would cover my Curry with these, it’s how it works in the Northern Quarter.

Lamb Karahi

Having managed two visits here in December, I have marvelled at the seemingly enhanced Quality of the Fayre. I counted twelve Large pieces of Meat, Bones were present but not abundant. Much of the Masala soaked into the Rice which would make the endgame all the more enjoyable. The Flavours that Chef produces in the Masala never fail to impress.

There was a big Clove blast of Flavour followed by the Fresh Coriander. I took one of the big Bones and sucked out the Marrow … this was even hotter than everything else. The chopped Green Chillies added the required – Kick, the Ginger cubes added even more Flavour. Cumin Seeds and Black Peppercorns were encountered, this Masala had pedigree.

The Meat devoured, I was left with four Bones and some Rice. Normally the Rice would be of little interest and is often abandoned, not at Kabana. Rice and the Masala would be a meal in itself.

As I finished the final grains, Rizwan came over:

Hector, are you much of a dessert man? I’ve never seen you eat dessert.

Strange that Dessert should be mentioned again this week.

I gave my usual answer:

If I had room for Dessert, I would have more Curry, whereas, my Dear Lady…

Marg had eaten cake at Mackie Mayor so we may never find out what was on offer.

The Bill

£6.30    Is this really – dining out?

The Aftermath

IQ (my favourite Prog Band) are playing in Bury in ten days time, Hector will be back in Manchester. Still closed on Saturdays, I had to ask if Kabana really opens at 09.00 on Sundays as Google Maps suggests.

10.30 – was Rizwan’s reply. So, no Kabana for Hector next weekend, an opperchancity, though not much time, to try somewhere else.

Meanwhile on this January 2nd and Hector’s second Curry of 2019, do not be surprised if a visit to delhi2go is squeezed in before bedtime.

As I walked out of Kabana, I felt brand new, totally replete, ready to face the day.

Every day is a good day to eat Curry.

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Manchester – delhi2go – Another January Visit Disappoints

Posted on January 2, 2019 by Hector

More than just a Glasgow Curry Blog – is the proud claim under the Curry-Heute banner. (I wish I could work out how to restore the font of the tag-line to its former size.) I cannot go to Manchester and not maximise my Curry intake. January 2nd, and Hector has his third Curry of the year, not greed, – research. As you will read, it may benefit others that I made it a mission to return to delhi2go (119 Oldham St., Manchester M4 1LN England).

After an evening at Cafe Beermoth, only Howard accompanied Marg and Hector to delhi2go. Howard decided to have a Takeaway, what he ordered I know not. And why a Takeaway when the Ancoats Travelodge is around the corner?

Mian, Mein Host, summoned Chef Shahid, a ritual which I hope will continue.

What will you cook for me? – I asked hoping that something different may be suggested, and tempt. In the end I defined my #1 preference – Lamb Karahi with Methi (£7.20). As always at delhi2go, a Paratha (£1.70) would accompany.

I had told Marg of my intended portion of Lamb Chops (£5.50) last month which turned into Lamb Chops Achari. This was enough to have Marg salivate and order Lamb Chops.

The Bill

£14.40 We were back to paying in advance.

Whilst Rashid busied himself in the kitchen, Mian – introduced – us to his Lady who was – having a Kebap, Lamb Donner, the first I have seen at delhi2go. This is the best of three photos of – The Happy Couple.

Howard took his leave, Chef Shahid brought out the Fayre, it looked – Magnificent!

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Lamb Chops

Four well cremated Large Chops were accompanied by a Modest Salad which featured some Spiced Onions. They looked superb, Marg was well impressed. Normally when Hector orders Lamb Chops, the portion ends up one fewer as Marg steals one. Reciprocity was not possible this evening, I have seen a lot of Lamb in the last few days. Marg ate four Chops, really. I shall be reminding her of this in the years to come.

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Parathas at delhi2go are always impressively reliable. Once again a Large, Buttered, Layered and Flaky Paratha was served – Whole. Perfection.

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Lamb Karahi (with extra Methi)

The darkest of Masalas was topped with Coriander Leaves, chopped Large Green Chillies and Ginger Strips. One should never take this trio for granted. The Masala was visibly Herb-rich, exactly how Hector seeks his Masala. The visible Tomato Seeds confirmed the efficacy of this Punjabi Masala. Oil was already separating and moving towards the edge of the plate. A plate, why not a karahi? The Meat was plentiful and cut in large pieces. All was set for a sublime Karahi Gosht.

The first dip of the Paratha into the Masala revealed the Wondrous Flavours that Hector seeks far and wide. The Chillies and Spice kicked in, Seasoning was not an issue. The first piece of Meat was tough, really tough. So was the second, and the third…

Hector has been guilty all of his life of minimal chewing and rapid swallowing, well until a year or so back. Meat is now chewed slowly, more thoroughly. This Meat was so tough I would have been chewing for hours more to make progress. Around the halfway point I told Marg I would have to stop, I simply could not eat this Curry. Despite the moisture from the Masala, there was no saliva left on the Hector palate to permit mastication. I had to admit defeat.

For once, nobody came to ask the customary question.

I took seven pieces of Meat back to the counter and asked for it to be packed, it will go back to Glasgow. Whether I risk it again as is, or add it to a future creation remains to be seen. What is certain, there was something far wrong with this Lamb tonight.

Hector will be back in Manchester briefly at the end of next week and at the end of the month for a longer visit. As with January last year, I shall have to relate a sad story.

Meanwhile, it may be time to contact Curryspondent Danny in Manchester.

Two days later

The Lamb was rejuvenated with chopped Tomato, Mushroom, some Apple Sauce which was leftover from last night’s dinner, and a dessert spoon of Yoghurt. This was transformation in terms of style.

Unfortunately, even with another ten minutes cooking time, the Lamb remained on the verge of inedible. This Lamb would have required hours of cooking to make it Tender.

Perhaps delhi2go should ask Rizwan at Kabana from where he is sourcing his truly excellent Lamb?

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Huddersfield – Lahori Taste – Happy New Year!

Posted on January 1, 2019 by Hector

Today four of The Company went to Leeds (closed), a city that is never likely to appear in this Curry Blog, once bitten… Five, including Marg and Hector, went to Hebden Bridge which will most certainly feature on Curry-Heute, eventually. On our return, Marg called it a night. I had previously phoned Lahori Taste (36 Chapel Hill, Huddersfield, HD1 3EB, England) to verify they were open. Hector and Neil caught up with Howard and Mags at the Rat and Ratchet next door to Lahori Taste. They ordered Takeaway, Hector would have his first Curry of 2019 alone.

After the Quantity of Lamb I ate two days ago at Kobane Kurdish Restaurant and later at Sher e Akbar, I was in the mood for something different. Vegetable Curry, Keema, even Chicken  was considered, yes it was a good day in Hebden Bridge. I was delighted to spot Fish Karahi (£6.00) on the new menu board. A Plain Paratha (£2.00) would accompany.

I didn’t recognise any of the staff behind the counter. 

As has been a common occurrence across the land in recent months, there was a new Menu with new prices.  This print has the correct opening time – 17.00.

The Bill

£8.00 … or, £1.00 more than the taxi fare from Huddersfield Station to the Rat and Ratchet.

One of the chaps was wiping down the middle table, Hector’s preferred locus. At 23.20 he probably thought the was doing this for the last time.

The Curry took little more than ten minutes to arrive, the joy of Fish. Served on a tawa, it was exactly what I needed. Let’s not overlook the metal dish with a Modest Salad and Dips which accompanied, simple, it made the presentation look like a meal.

Not as bad as the – Selfie, the Paratha was nearly a disaster.  It was Flaky, however, the layering was Minimal, far too Thin. It lacked Flavour and Seasoning, this was never a Paratha. It did have one advantage, it would not lie heavy in the stomach overnight.

Fish Karahi

The Karahi was topped with Coriander Stems which is a particular favourite, this can add a welcomed Fresh, Gritty Texture especially to a Fish Curry. The Flaked Fish was shrouded in the Minimal Masala. Absolutely no Oil separated from the Masala, a rare event, very healthy. The occasional pieces of Tomato and Onion were encountered, the Salad Bits added further Diversity.

Hector! How are you doing? – enquired Mein Host who had just entered the premises.

This is my first Curry of the year – I replied. Well it is New Year’s Day.

This Fish Karahi was Excellent, Light, full of Flavour, and reminiscent of Bradford’s Kashmir which (IMHO) has set the standard in this style of Curry.

The Aftermath

I speculated that the wall facing me might contain some Facilities, I asked.

Pub next door – was the reply.  Closed.

It was a twenty two minute walk back t’Travelodge. The palate was still registering the Flavours from the Fish Karahi.  It was at the end of the walk that the impressive level of Seasoning in the Curry was recognised. To think that some people order Dessert and don’t let the Curry Flavours linger as long as possible.

Menu

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