From the first day I met Dr. Alasdair, Curry has featured prominently in our conversation. He and Margie (previously Mags) have featured before in Curry-Heute, a memorable visit to Glasgow’s Yadgar being the highlight. Having extolled the Wonder that is Bradford we met up today for a three night stay, the objective: to eat Bradford Curry. In all six Bradford Curry Houses have been pencilled in, none will have needless tablecloths. In the spirit of keeping – The Best to The End – Marg and Hector stopped off at Sarina’s this Lunchtime to order the Mutton Handi for Saturday at Noon.
After our afternoon at the National Media Museum we crossed over the road to the International (40-42 Morley Street, Bradford, BD7 1BA). Ali spotted us as soon as we entered, he and Kahlid gave the warmest of welcomes. Ali’s banter would continue throughout our stay.
Lamb on-the-bone would feature in Dr. Alasdair’s choice of Curry, it was a matter of finding this on the Extensive Menu. Lamb Desi (£10.00) ticked the boxes. Margie chose Lamb and Ginger Balti (£7.90) whilst Marg went for Krahi Lamb (£7.50).
On Hector’s last visit to the International the highly recommended Shahi Kofta (£8.00) was sampled. What came was so Salty it was close to being inedible, a criticism that others have relayed. Tonight the Shahi Kofta would be given another chance.
More Chapattis than we could eat would accompany. Have I ever highlighted that in many Bradford Curry Houses Chapattis/Rice/Naan are inclusive? Why not everywhere? A Jug of Mango Lassi (£3.80) completed the Order.
The Lassi was consumed, the Poppadoms and Dips didn’t last long. It appeared we were hungry, it was a long movie. Androids may dream of electric sheep, Hector still dreams of the Perfect Curry. Six years ago this was served at these very premises – Lamb Karahi Methi. Six years ago.
The Mango Lassi was lovely – remarked Dr. Alasdair later.
Four seriously hot plates were placed on the table. The Ladies decanted, the Chaps ate directly from the Karahi / Pyrex Dish.
Shahi Kofta
This is a Bizarre Curry.
Recipe: take some leftover Lamb Curry, add Kofta, top with Fried Eggs and Chillies. I have yet to attempt recreating this and so do not know if the Egg fries spontaneously on top of the Hot Oily Masala or is precooked. Marg estimated that three Eggs would have been need to create this Mass. Five Flat Kofta Patties were shrouded by a Minimal Masala and more pieces of Lamb. This was a daunting Quantity of Food, one Chapatti accompaniment proved to be sufficient. The Seasoning was – Tame – in comparison to what was presented last time, thankfully. One wonders if the Quality of Curry served can be dependent on the presence of Khalid and/or Ali? Disappointing Curry at the International tends to coincide with their absence.
As the Kofta had only recently been added to the Lamb Curry Base they retained their own Flavours. The Fried Egg offered a strange Diversity, the Chilli was approached with some trepidation even though Large Chillies are usually not a challenge. The Quantity was – The Challenge – this was quite a meal. In the end some Egg had to be left, too cold to eat. This – Curry – is quite a departure from the norm, well worth a try.
Krahi Lamb
This looked Wonderful. Had I not enough on my plate, I would have had a sample. The Meat was Larger than the Bradford norm, the Masala was so inviting, a glorious colour. Marg found the Spice Level to be a shock at the start but eventually was able to take it in her stride.
It had a good kick, very rich in flavour, a tasty dish.
Lamb and Ginger Balti
Served in the classic – Bucket – this Balti did not look dissimilar from the Krahi Lamb. There was little choice but to decant to a hot plate. Ginger Strips were at a premium.
I loved the look of it. It was rich in sauce, very tender meat, good heat. For my liking it could have had more Coriander and Ginger. Very satisfied.
Lamb Desi
The large Karahi impressed, this was certainly a – Welcome to Bradford – Curry. Lamb Desi, Krahi Lamb, I can see why I have dined at the International three times in a single day.
Dr. Alasdair was impressed with his first Bradford Curry though did express a concern about the size of the bones. I saw no splinters, however, one must take care always. Exactly what were the differences between this Curry and the previous two? Dr. Alasdair sampled all three and so was able to make comparisons, careful notes were taken:
I am not used to the stripped back cafe culture, I like the focus on the food.
The Curry was Spicy, pleasant, hot. I tasted all of the Lamb (dishes), not a huge difference, all rich. Of the three, the Balti had a slightly sweeter, rounded flavour.
I love the idea of Chapattis with the meal.
The Bill
£38.70. That this was for four diners impressed the newcomers. Bradford Curry at Bradford Prices.
The Aftermath
Farewells and out into the night. Five more Curry Houses to visit this week.
The Bill
I asked Mein Host – You now do Lamb on-the-bone? This was confirmed. 
A metal tray containing a Modest Salad and two Dips was placed on the table. The Breads arrived in Baskets, one very appealing Chapatti and one Perfect Paratha served Whole! The Paratha was Thin compared to the Wholemeal versions I have experienced of late. This had the – Correct Flour – and was suitably – Layered and Flaky – and almost too Hot to touch. I would have to take care not to overdose on this, Hector had a Large Curry to deal with.
Served on a plate, the absence of Peas made this Curry appear naked. This is what Marg wanted, straight Mince. 
There was more Meat than I could count, I stopped at thirty almost Bradford-small pieces. A strip of the Paratha was dipped into the Dark, Herb Rich, Thick Masala. Mmmmm. I could taste the Lamb was – Lamb, a point always worth making. There was an underlying Sweetness which puzzled given the Methi content. This was not the Overall Flavour I have enjoyed here previously. The Spice Level was more than Sufficient but in no way Extreme. Seasoning v Sweetness was the dilemma. I would have preferred more of the former and less of the latter. 
The Aftermath
Two nights in Milano, there had to be one Curry-Heute. The usual array of Restaurants-proper appeared when doing media searches. The Punjab Restaurant (Via Errico Petrella, 19, 20124 Milano MI Lombardia Italia) became the focus of my attention, could it follow yesterday’s Outstanding Soupçon at 
Not being put off, and determined to find Quality Curry this Lunchtime, Marg and Hector set out after noon. Punjab Restaurant is/was close to Milano Centrale. Given the Roman Model, if there’s one venue there could be more as is the case near Roma Termini. We passed one closed Curry Source before arriving at Via Errico Petrella. Here we found three Curry Houses adjacent to each other sharing the same address, that is how it can be in Europe.
Marg had no problem facing up to the quite Impressive Salad which had copious Cucumber Strips, Lettuce, traces of Red Cabbage and a whole Green Chilli. Suddenly one Salad had two Chillies and the other none. Marg took some of the Rice, there was plenty. The Rice contained Egg which had a red hue, it had been cooked in Chilli Powder. As we both discovered, this gave the Rice a decent – Kick. Peas and Onion were in there too, Marg kept coming back for more Rice taking it from my plate as I ate.
It was logical to decant the Lamb on top of the Rice. This was an Outstanding Portion of Curry for €5.00. The Meat was well into double figures, a large piece of Bone made me take further note, two more small pieces of bone were spotted. Hector had – Lamb Carry on-the-bone!
I do not believe I would have availed myself of this Quality of Curry in a Mainstream Milanese Curry House.
Bombay Tandoory Ristorante Indiano (Via Solferino, 1, 25122 Brescia BS Lombardia, Italia) was chosen for 
A Restaurant? Hardly, this was a Kebap Shop but much more, but then do the best Curry Cafes in the UK not have Donner Kebap as the most obvious feature? 
Marg is also on this trip. She had spotted Samosas, her usual when Hector is indulging. I ordered two Samosas and two bottles of Sparkling Water. I remained standing at the counter as others before me had done but was invited to join Marg at the far table. The Order would be brought.
Hector had plenty of time to take in the surroundings and take one or two surreptitious photos. I felt I better be more subtle after my bold entry. In seven years of Blogging, I have only used the term – Surreptitious – twice previously, I’ll try not to use it again. Other Curry offerings were advertised, photos of opperchancities adorned the wall, a Frieze of Curry. I was already planning a return to 
I counted four pieces of Meat, just. Two were seriously large, hold it – on-the-bone! There was rejoicing then the realisation that Bone means less Meat. Had I been alone I would have gone up to the counter and ordered another portion.
A reliable 
The Lady Host let us choose any table and brought the Menu which proved to be extensive. Meat Dishes are available in Lamb, Beef, Chicken, Duck and Pork. Already I could guess that the Meat and Masala could not possibly coexist if Chef was to maintain this array of Curry. Maiale Saag (€10.50) – Pork with Spinach, seasoned with Garlic, Ginger, Onions and Tomatoes – was – The Choice. How could Hector pass up on a Pork Curry? Also, the 
Marg was not ready for Curry this early, indeed even later would be an imposition. We have to eat Italian Cuisine in the evening despite my frustations about the prices here and at home. It costs pennies to produce what they serve, the profit margins must be enormous. Marg chose Mix Pakora (€5.00) which would include – Aubergine, Cauliflower, Chicken and Potato in Chickpea Flour.
I have taken care writing Maiale, as Biala Malpa keeps coming to mind: in Polish it of course means something quite different. The Palak Pork was placed on a candle heater, the Dish was Piping Hot as the rising vapour in the photo of Hector shows. We like our food served – Hot. When ordering Saag/Palak in Europe one always fears it will be simply a mass of Spinach, little in the way of Masala-proper, and Creamy. The Interpretation at Saffron Elephant impressed, here was a Thick Masala and not to Excess. The Rice would most certainly absorb any extra liquid.
A Soupçon of Fresh Coriander lay atop the Masala with something white, I should have paid more attention here. I was keen to decant and count the Meat, eight, nine ten pieces in all, a Decent Portion. The Greenish Masala had only a hint of Creaminess thankfully. The Menu description may have said – seasoned with … – alas the Seasoning did not include much in the way of Sodium Chloride. Mild and Under-seasoned, what chance had the Flavours of emerging? It took time, a Pleasant Curry but not demanding in any way. Eating Pork in Masala was a decidedly different experience to my normal – Mutton. This was far from the 
The Bill
Marg and Hector find themselves in Manchester for an evening en route to, well why spoil the surprise? We were too late to have Curry Lunch and Dinner, this did not stop me popping into 
We walked past 
A shiny New Menu awaited us complete with prices higher than January. Marg dismissed the Delhi Achari Lamb (£8.30), the first time she has told me she is not fond of – Pickle – even though 
The Calling Card was simply left with my debris on 
The Bill
This was a Hector Curry.
Beneath the Toppings was the Thickest of Masalas. From the first dip the Seasoning hit hard, then the Spice. Whoever had prepared this should be congratulated already. With the Methi to complement the finely Chopped Tomatoes and Onions, this Masala had an excellent consistency. The abundance of Tomato Seeds suggested that this could well have been a Tomato-based Masala.
The Masala looked distinctly – 
Very good – was an early remark from Marg. The Ginger Strips were adding to the overall experience.
The photo captured something that was only realised afterwards. The Chop was floppy, Tandoori Chops tend not to be like this.
Not another Curry-Heute, Hector? 
No Lamb, only Lamb Chops – he advised me. Lamb Chops Karahi (£9.70) it would be and a solitary Chapatti (£0.70). The extra charge reflected th
It has been a while, yet some have suggested this is all I ever eat. The Masala was familiar, Thick-Dry-Minimal, Herb-rich, Magnificent. The Chops were initially too hot to touch and so dipping strips of the not so Hot Chapatti started things off. I then took a spoonful of the Gritty Masala, the Temperature, Spice Level and Seasoning were bang on, a slight Tang developed too. Green Chillies were strewn through the Masala Mash, some were almost – Whole – adding a further – Kick. Ginger Strips kept reappearing as I dug down, occasional Stems too – Fresh Coriander. There was Methi in here too though difficult to identify, Mmmm. This is how I prefer my Masalas, no blending here, serve it as is cooked. Dark and Rich, I can replicate the appearance but not the Overall Flavour.
The Tandoori Chops had a different Texture to that which is normally enjoyed on these premises. Tandoori Lamb is Tougher but gives off so much Flavour. Again the Seasoning was all, the tongue tingled. I could not tell at the outset how many Lamb Chops were present. Each was thoroughly enjoyed, in the end I was left with one and three discarded bones. Never have Four Chops entertained so much. I have not enjoyed anything as much as this in the past month. Was the last time when I was at 
I asked if anyone wished to comment:
Looking ahead, there could be quite a number of reviews on Curry-Heute in October; as usual, some new venues, some tried and loved. After last night’s invitation to sample the Fayre at 
The Bill 
The Tender Lamb was Plentiful, well into double figures, each piece could easily have been halved, this was a Mass of Meat. The Masala appeared to be slightly Thicker than Mainstream, was I about to enjoy this as much as ten days ago?
I had discovered something potentially Wonderful ten days ago, already it has gone.
Last week Hector was contacted by Julia from Hotels PR inviting me to return to The Dhabba (44 Candleriggs, Glasgow, G1 1LE) and review their – New Menu. Hector is always happy to accept such invitations. Previous visits to The Dhabba have not particularly impressed, Curry-Heute describes a not too pleasant food experience on 
A table was arranged on my behalf for two at 20.00. Marg and Hector were punctual, finding a parking spot in the Merchant City was not a problem on a Monday evening. The Calling Card was presented to the Waitress who greeted us then passed it up the chain until it reached the top. We were escorted to a table mid room adjacent to the Bar. The Newspaper-style Menus were already on the table. 
Drinks were taken care of first, a litre Bottle of Sparkling Water (£4.95) would be sufficient. This is our standard refreshment, there was no temptation to stray from this despite being here – By Invitation. 
When we were ready Mein Host took our Order, no pen, paper or electronic device employed here. To begin the Tawa Macchi (£7.95) – Pan-fried fillet of sea bass with subtle hints of carom. Fresh and enlightening. Carom (Ajwain) was a new Seed to encounter. To accompany this, we would commemorate our 
Mein Host confirmed that Peppers were not in our chosen Dishes, indeed the Bhuna Gosht is the only Dish that specifically mentions them, but one never knows.
The front page of the Menu has a footer: Complimentary Poppadoms – Poppadoms and dips are served with all à la carte orders. These arrived moments after our Order had been given. The size of the Poppadoms amused, these – Microdoms – impressed. Cumin Seeds were embedded, Standard across Europe, but rare in the UK and so much more Flavour than Plain Poppadoms. Mango Chutney and a Yoghurt Dip accompanied, Tamarind would have completed the reminiscences of Euro-Curry. 
Marg took about a Quarter of the Sea Bass which was just as well, I would not have been left with much otherwise. I have quoted prices so far, without comment. Had I been expected to pay Eight Quid for this I might have had something to say. Hector recognises that at 
Marg’s initial reaction was – too much Yoghurt. When she cut open a Lentil Sphere she remembered 
The Bhoora Chawal was – white. This puzzled, how long does one have to cook Brown Rice to get it this colour? It was appreciably different from the ubiquitous Basmati. Marg helped herself and left what she thought was enough for Hector. We had enough to share, just. 
I have observed in recent months more and more venues making Parathas from Whole-wheat Flour and not the Lighter Flour I have become used to. One knows these Parathas will eventually turn to – Crisp. On tearing a piece apart I could see the hoped for Layering and sense of Flakiness. As anticipated the Flakes turned slightly Crispy as our meal progressed. Still, this was better than many.
Handi – can be anything Chef desires, one is therefore at his mercy. It can be the – Standout Dish – on the Menu.
There was an attack of Flavour on the palate, and not the one I expected. Cinnamon – came to mind first, then a slight Smokiness. This was – North Indian Cuisine? I would have placed this much further south in the Subcontinent. 
There had been no skimping on the Herbs here, the Masala was exactly what Hector seeks, a Herb-rich Masala, not a Mass of Herbs masquerading as a Masala. I dipped a piece of Paratha into Marg’s Dish…. I know this! The Outstanding Flavour was identical to the Handi Gosht served across the river at 
I’m getting more Meat than you are – was Marg’s first observation; this was self evident. Marg was then worried that since the Curry was served in crockery rather than the customary metal, it would cool too quickly. No more was said on this as Marg made great progress, she was hungry. 
Here comes my only criticism of our visit this evening, a warning possibly: Splinters. Meat on-the-bone is always recommended over – Boneless, the extra Flavour is Significant even when, as in this evening, one receives visibly less Meat than the Boneless counterpart. I had to take special care this evening, there were many small fragments of bone, Splinters that one could only discern once they were – in the mouth. Once you know they are present it’s not a huge issue, but one could be taken by surprise and do damage. I believe this was why Hari at 
I alternated between Rice and Masala, Paratha dipped in Masala, and Lamb on-the-bone. Fingers had to be employed. One Green Cardamom was encountered then two small dark red solids – Anise! Cancel – Cinnamon. Usually it is Cloves which give the dominant aromatic Flavour, this was definitely Aniseed. I shall be putting more of this in 
In the midst of the above Mein Host was across to engage us.
Two White Coffees were arranged – as Hot as you can make them.
