By 15.00 most of The Company had assembled at the Ancoats Travelodge, the perfect locus for Lunchtime and Late Night Curry in Manchester’s Northern Quarter. Some people still think the main attraction of this Trip is the Manchester Beer and Cider Festival.
Mark of Swansea and Lord Clive of Crawley were making their first steps in this Zone of Transition. John was making his debut in Curry-Heute, a day of firsts. They joined Dr. Stan and Hector in the short walk to Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England). We had missed the Lunchtime Rush and so were able to choose two tables at the far side where we managed to squeeze ourselves in. The tables moved, the benches did not. None of us small, it was a crush. Perhaps Rizwan, Mein Host, will have to re-evaluate this new seating system installed one year ago.
At the counter Rizwan gave his usual warm greeting, a feature which makes Kabana so much more welcoming than the adjacent Al Faisal which serves pretty much the same Fayre. I looked at the Board and talked the New Chaps through the process of ordering. Rizwan mentally noted our Order.
Mark followed Hector’s lead: Lamb Karahi (£4.80) on-the-bone with Rice (£1.50). John opted for the boneless Lamb Karahi (£4.80) with three Chapattis (£0.70).
Three Chapattis? I remarked. That’s more Bread than Hector could ever eat.
Dr. Stan and Clive both chose Keema Peas (£4.80) with one Chapatti and a Paratha (£1.50) respectively. Normally one pays and waits, we were invited to return to our seats.
One of the Staff brought over a plate with Fresh Coriander, Chopped Green Chillies and cubes of Ginger – The Toppings. This would not be enough for five. John got into the spirit of the moment and went up to the counter to fetch another plateful. Clive had to wait longest as his Paratha was evidently prepared after the Chapattis. The Lamb Karahi on Rice came first, Mark was instantly impressed. Dr. Stan’s Keema Peas came with two Chapattis as did John’s boneless Lamb Karahi. John was sorted. He was also taken aback by the size and girth of the Chapattis. Finally, the Paratha and Keema Peas were placed in front of Clive.
Lamb Karahi on-the-bone
This was visibly different from that which I have enjoyed over the years at Kabana. The Masala was Thicker and looked Darker, Richer, a departure from the near-Shorva which prevails in the Northern Quarter. The Meat was into double figures, about half contained Bones. With the Toppings liberally added, it was time to enjoy.
The Rice Portion was Sensible, some Masala had been soaked in by the time it reached the table making every mouthful a pleasure.
The Spice was Sharp, the Chillies added more Bite. The Flavour from the well Seasoned Masala was complemented by the Coriander Leaves and Ginger. This was a Standout Curry, easily The Best Curry ever served to Hector at Kabana.
Mark had been making positive statements throughout, at the end of the eating I noted his comments:
That was very good, just what I needed, very spicy, that’ll do…
It’s giving a good after-taste in the throat, which is important.
Lamb Karahi Boneless
Served in a bowl as John was having Chapattis, this Curry was more – Soupy.
John was impressed by the Quantity, he had not been expecting this much food no doubt having spotted the prices on display.
I really appreciated the tasty Lamb Curry with the best ever Chapattis. I ate three of them.
He did, how?
Keema Peas
Two decent Portions of Mince with Peas. The Masala was negligible as it should be in this Dish.
Dr. Stan devoured his Keema Mutter and solitary Chapatti in no time.
Good, spicy Curry, just enough for me.
Clive was a bit behind the rest of us. I studied the Paratha, it looked a bit Peely Wally, however, Clive confirmed its pedigree:
One of the best I’ve had.
Of the Keema Peas:
Extremely good. If I had to find a criticism, which I don’t, it could have done with more peas, but excellent.
The Bill
£6.30 (Lamb Karahi plus Rice) We paid individually.
The Aftermath
I informed Rizwan that this was the Best Curry he had served me, commenting on the Thickness of the Masala. He spooned some for examination purposes and said:
It’s the Onions.
Perhaps he put in more than normal?
Curry this good has to be enjoyed. Hector will be back tomorrow. And don’t think, Dear Reader, that this is the end of Curry Heute for Wednesday…
Hector made contact with 
£10.00 was my share. Once again I praise the receipt system where one’s Order is clearly printed.
Clive tore in, the Sauce was everywhere, he was having fun . Clive thoroughly enjoyed his selection:
The Toppings were back! Fresh Coriander, slices of Large Green Chillies and the Ginger Strips. One has become used to this, a Curry without disappoints. Not only does each add Flavour/Spice, they also vary the Texture of the Dish. No Methi?
The Spice hit hard, this Curry was taking no prisoners. Fortunately this is rarely a problem for Hector. Despite the ferocity, the Flavour of the Masala came through strongly also. Rich in Tomato Seeds, this was an impressive Masala. The desired – Thickness – was there, the Oil collected around the periphery, great for – Dipping – the Paratha. 
No Toppings here, a cheaper Curry. This appeared to be the major difference between this and that described above. Steve had been to delhi2go in 
It was as before, the Meat was lovely and Tender. Very Tomatoey, a great sauce, though a lack of Garlic. I quite like to taste Garlic but didn’t get it. 
Hopefully someone from delhi2go will read these pages. With this number of visits, and all but one highly positive, Hector can add delhi2go to the list of – 
I said I’d be back, and with Mother. After our Lidl Shopping, Hector and Mother managed to dodge the heavy showers and reach Lahore Kebab House (196 Albert Dr, Glasgow, G41 2NH) just before 14.00. Mein Host was manning the premises, no doubt thinking the Lunchtime Rush, if they have one, was over. 
Kofta Anda was foremost in my mind, or Kofta Karahi (£7.50) as is listed. Having enjoyed the 
Having settled in at the table for four, Mother remarked on how much she liked this venue. The lack of – Musak – pleased. We could sit in peace.
I never seem to get enough of this, today I had a plateful. Six decent Kofta and two Boiled Eggs, halved. The Masala was the same Oily, Blended Masala I had experienced in the 
The Chapatti was a decent size and girth, quite Standard. This was used to scoop up the Masala, the Kofta were spooned. The more I ate, the more I realised that the – Signature Taste – of the Lahore Kebab House was coming through. Peppery – I thought. 
Once again, this was presented on a flat, oblong plate. All could be seen. Ironically the plate was – Hot – but the accompanying Rice Plate was not. The Rice was – Steaming Hot – and so I decanted pieces of Lamb to the Rice as is the norm. I was careful not to take one of the four pieces of Meat – on-the-bone. The Meat was again well into double figures, so Mother had more than she could ever eat. The Lamb on-the-bone came in my direction, featuring two – Sucky Bones – full of Marrow. Mmmmm.
The lack of excess Masala was proven by the rate at which it was absorbed by the Rice. This was a Curry fit for The Mother of Hector.
Life has its rituals, the monthly trip to Staggs (Musselburgh) followed by the first visit of 2018 to 
The Naan impressed immediately. Again served – Whole – the Quantity of Chopped Green Chillies and Coriander Leaves embedded was significant. With a Well Fired periphery, Light and Fluffy, this is what Hector considers to be a Perfect Naan. I rarely eat an entire Chapatti when I visit the 
The Toppings were a standout this evening. Both Coriander Leaves and Stem were spotted. The Quantity impressed, Mags would eventually face defeat, but there was not enough for a Takeaway. The Masala was of the Standard – Blended, Oily, Desi-style – that prevails across Glasgow’s Southside. As with all Lamb Dishes at 
Beneath the Ginger Strips, Sliced Large Green Chillies, Coriander leaves and Stems lay a very Hot and Spicy Marvel. The Flavour is unique to 
The first dip of Bread into the Oily Periphery sets the scene, if this doesn’t have you hooked then you’re at the wrong movie. The Masala was as Minimal as it could be, the Tomato-rich Mash was scooped on to pieces of Naan, this had the – Wow! On tackling the Meat, it felt at first as if it was a Stranger to the Masala, by the end this had been refuted. Tender Lamb, a few pieces on-the-bone, Maximum Flavour achieved. The Spice, Seasoning, Temperature, Quantity, Herb content, all Perfect. Chef Rashid should come out to take a bow.
Prompted by the above nonsense, I consulted a well known and reliable Curry Blog and realised Albert Drive has not been visited in years. The much lauded Lahore Kebab House (196 Albert Dr, Glasgow, G41 2NH ) was well overdue a return visit. 
It was as if the Lahore Kebab House has become stuck in time, the Dishes looked the same, and the prices have not changed either. Who has not put up their prices since 2014?
Mein Host stood opposite me on the other side of the counter. Having read the script from my first visit, I asked which was the Lamb Karahi (£7.50). I was told it was the corner tray nearest me. I had spotted the Kofta Anda also, I’ve been trying to track this down for months. 
The flatness of the plate meant I could see all instantly. Fourteen pieces of Meat, three of which were on-the-bone, a decent ratio. The now customary Ginger Strips and Fresh Coriander Leaves were complemented by Coriander Stems and slices of Large Green Chillies. This was quite a plateful, Mein Host was correct, I would have struggled to eat more than this. 
Here we go again, Day 3 of 4 with Lord Clive of 
On 
I went up to the counter to give the Order to a young Chap, a very young Chap. He was coping with the Telephone Orders, now for Hector. Withholding the Pineapple in the Dhansak was noted. Lamb Karahi without 
A plateful of Lamb and Potato was presented in a Blended, Reddish Masala. This was a Standard Curry resembling nothing that I have ever eaten at 
Nippy – was Mags’ overture.
One can tell immediately if a Karahi Gosht is going to impress, this most certainly did. The Masala-Meat Ratio was towards Dry, no Soup here, no 
The initial eating was tentative, everything was hotter than everything else. The Spice hit instantly, this was – Spicy. The Seasoning was right up there. The Masala was Tomato-rich, possibly Tomato-based. And the Flavour…. It is Hector’s turn to mention the 
Counting the Meat was impossible, there was simply too much to count. The Tender Lamb tasted as if it belonged to the Masala. No Bones, had this Karahi had Lamb on-the-bone it would have been off the scale. 
Behold a Yellow Masala with specks of Tomato and Herb. Had Chickpeas replaced the Pineapple? The Lentils, I conclude, must have been particularly – Large.
A Dhansak with a bite this, oh yes. 
How much Curry will Hector eat this week? With Lord Clive of 
Clive and Hector arrived early, Naveed commented on our punctuality. We decided to wait for our Fellow Diners rather than embark on the Starters early. At 15.00, Shahbaz was bringing out the Poppadoms, Dips, Spiced Onions and Salad. These were accompanied by four Hot Plates. It is January, 
Namkeen Karahi and Lamb Chops Achari with Methi – 
With Methi! – I exclaimed – Wonderful!
Something Happened
Clive’s phone rang, a call he had been waiting for. He will not be returning to work on Monday. As of this afternoon – Lord Clive of Crawley is Retired! This was now his – Retiral Dinner. What better place could there be? Today would be memorable, and not just for this being the #99 Review of 
Only Hector in this group had previously experienced the joy that is Lamb Chops Achari. With the Chops piled high in the Karahi then smothered in a Pickle and Methi-rich Masala, this was going to be some treat. Whilst completing the photographic ritual and updating my notes, Jim was ahead in the eating stakes. It took Jim a few moments to adjust to and then recognise – Pickle. The – Wow! – factor was there. The Chops were Tender, not the Tandoori Chops that many venues consider to be appropriate. Having taken three on my first sweep, it became evident that our quota was four each. Managing four Chops was not a problem but then one has to consider the Mass of Masala. The Hector Strategy was to use fingers, others used cutlery. The Chapatti for the Masala, the Chops eaten as they must be. My Dentist might be reading this. Care was taken, ah, the pile of Bones. All this and Methi too.
Jim and Alan had this last month for the first time, it was a no brainer that we would be having this again. Served on-the-bone to extract as much Flavour as possible from the most simple of Recipes, the Seasoning was at the top of the scale. Bones, Seasoning, Flavour, – The Curry Triumvirate – the antithesis of – Bland. 
Hector prefers to dine in Curry Cafes not Pukka Restaurants, Banana Leaf makes no attempt at being posh. The open kitchen reveals all, with everthing visible, the ambience is zero. Mein Host even commented on how cold it was inside. The banner from 2011 commemorating 
Two standard pots of Basmati were presented, Decent/
Kohzi Takkali Curry
Clive thoroughly enjoyed his Chicken Curry so there is little need for Hector to make further comment. Those who like that sort of thing, like that sort of thing. A Soupy Curry with the Chicken protruding, I conclude there was a decent Meat Portion here also. 
The Grunting Growler is across the street, irresistible. Mein Host there informed us that people regularly buy Draught Bier and take it across to Banana Leaf who have a BYOB policy.
Hector is not a great fan of Lunchtime Menus, if one is out for Curry then have – The Full Bhuna. However, the portion sizes at 
Hot plates were provided, the Rice arrived on an even hotter plate. Rather than decant, I placed the Rice Plate on top of the Dinner Plate and let Mother deal with the rest. The Quantity of Basamti was Ideal, who needs more than this?
This was a simple Curry with Blended Masala and four decent sized pieces of Meat. The Masala-Rice Ratio was not Excessive, the Lamb was Tender. Mother Kept prodding the Meat, I couldn’t fathom why. She was expecting Bones, one pays extra for Lamb on-the-bone at Lunchtime. 
*
I only recall having Keema at 
The Waiter was eager to ensure we would have our choices, Tender Lamb was not a problem. I liked the given description and so enquired about the Handi (£10.95), a Dish which can through experince, be anything the Chef designs. The Waiter was positive that this would meet my requirements. I thought Marg might go for an Interesting Korma, she had already decided upon the Nashilee (£10.95). A Chapatti (£1.00) for Marg and a Plain Paratha (£2.50) completed the Order. 
Two long tables were set adjacent to where we sat, the corresponding groups arrived and the complex task of taking their Order got underway. This would give me the Opperchancity to see many more Dishes later in our visit. The arrival of our Order was heralded by the Mature Waiter uttering his distinctive mantra:
Marg’s Karahi appeared to be filled with an interesting mix of Meat and Fruit, featuring large pieces of Mango with Tomatoes and a Fresh Coriander Garnish. The Masala was pleasingly Thick and certainly not Excessive. 
A bit chewy, the Lamb – was an early comment. 
Once more the blended Masala was pleasingly – Thick. The Heat of the Karahi was established accidentally, ouch, the contents were also – Hot! The Meat was plentiful, I counted ten Large cut pieces, none were as – chewy – as Marg had implied in the Nashilee. Sadly, it was most evident that Meat and Masala were strangers until moments before presentation; the Meat was giving off no sense of Spice whatsoever. As I ate I waited for the Masala Spice to kick in, this never happened. This Curry was in no way demanding. The Ginger Strips and discrete Larger Pieces of Onion in the Masala offered a slight diversity in Texture. There was an underlying Fruity Flavour giving a slight Sweetness, this was in no way – Strong. 
