Having visited 7 Spices Balti (Mayfair Court, 120 Gibraltar St., Sheffield S3 8PP England) two days ago, there was a determination to try somewhere else, not to be. Shapla (26-28 Cumberland St, Sheffield S1 4PT England) was discovered by chance at Lunchtime, next door to Holt where I finally put Capsicum to rest. As one who eschews Capsicum in Curry, but enjoys it in all other forms of Cuisine, I ordered Pepper Soup. It was awful, surely the wrong Herbs had been used, the after-taste was doubly – Horrible – and lasted the remainder of the day, at times spoiling the Ale.
I shall never purchase Capsicum again, I’ve had enough, it’s needless.
I studied the menu at Shapla, nothing – out of the usual – here. Perhaps if I find the Restaurant open one Lunchtime…
Marg, Mags and Hector were left with Howard at the Kelham Island Tavern, only three for Curry-Heute. Gulshan (50 Wicker, Sheffield S3 8JB England) was phoned, no answer, two venues in Wicker gone in the space of a year. Back to 7 Spices Balti it would be, Howard was eventually persuaded to come for a – Starter.
At 22.30, the Restaurant was approaching – Full – yet there was still a lot of open space. The redesign might incorporate more tables. I will find out next time.
The Ladies accepted the offer of Poppadoms and Dips, Complimentary, as they should be. More were offered, but declined Howard chose his Starter – Mixed Kebab – (£5.95), if only I had the appetite to order this in addition to a Main Course.
Two nights ago, Mags departed from her norm. Mags was persuaded to ask for her Favourite this evening even though it is not on the Menu: Aloo Gosht (£8.50) it was. On Tuesday, I suggested – Lamb Spicy Dahl – (£8.75) to Clive, he went for a straightforward Dansak. After some curious form of – Subliminal Communication – Marg ended up choosing this. Chapattis (£1.00) would accompany these Dishes.
Massala Fish Handi (£8.50) had been considered by Hector previously, tonight it had to be. A Plain Paratha (£2.50) should be the perfect complement.
Bottles of Sparkling and Still Water completed the Order.
Mixed Kebab
Chicken Tikka, Chicken Chat, a Seekh Kebab and a Lamb Chop were set before Howard, a decent looking Portion. The Seekh Kebab was described as – Rather Spicy – the remainder disappeared without further comment. Howard departed as soon as he was finished.
Aloo Gosht
Mags gave the thumbs up as soon as she started her Aloo Gosht, she has had a few in her time, and knows Quality.
Really gingery – was her opening remark.
When Mags started to flag, a Soupçon came in Hector’s direction, the Lamb seemed to be on the – chewy – side. There was a hint of Achari, better more Flavour than none.
I ate all the tatties – said Mags as she finally gave up.
Lamb Spicy Dahl
As with the Dansak seen on Tuesday, this was suitably Dry and Thick.
Spicy, but lovely – Yum!
That was a good start.
Marg declared that she found the Lamb to be – Chewier – than would be served in Glasgow, Mags concurred.
I felt mine was a change – said Marg – I don’t often have Daal, when was the last time?
India, Dear!
I did not get to sample this being far too engrossed in the Wondrous Curry that sat before me. It’s a pity I sampled neither this or Tuesday’s Dansak, here they are side by side for visual comparison.
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Lamb Spicy Dahl Chicken Dansak
The Paratha was served in Quarters which always frustrates, why not serve them whole? It was – Hot – in fact everything was served – Hot – plates too. Despite being a bit Thicker than the norm, the Paratha was Perfectly – Layered and Flaky – this I would thoroughly enjoy, though Marg found it to be a bit – Doughy. As I ate my Curry there was a realisation that the bread was not cooling, how did they manage this?
Mein Host came over for the customary check. I had to ask how the Paratha stayed so hot. He assured me to was down to cooking it fresh then serving it immediately. Maybe so, I have eaten in many a Curry Cafe and seen my Paratha served as soon as it was ready, this was something else, remarkable.
Massala Fish Handi
What type of Fish? Masala Fish! It always is, one never knows wheat one is having, even when it is written in the Menu. Served as – Hot – as the Paratha, the – Big Fish Flavour – one hopes for was an instant hit on the palate. The Thick Masala was rich in Tomato and Herb, but not Methi. The Seasoning was spot on, the Kick was noticeable but not severe.
The Fish was skinless, which I prefer. The Portion was a combination of Large and Small pieces of Fish which were not flaking to a Pulp, a decent Portion. There was so much Flavour, I began to realise that this was amongst the Best Fish Karahi I have ever tasted.
Now imagine it with – Extra Methi. (I’m a Bad Man!)
The Bill
£46.20. £10.00 was for four 500ml Bottles of Water, Various. Ouch, or maybe not given some Extortionate Prices experienced in Greece over the last few weeks.
The Aftermath
Our departure was less celebrated than Tuesday, familiarity.
7 Spices Balti has impressed The Company over our series of visits, between us we have covered a fair part of the Menu. I look forward to our next visit here: new décor, a new menu?
Long story short, Hector made a rendezvous with Marg at Lancaster Station, we then followed Google’s optimum route to Queensbury, never again. Today’s eventual destination was Huddersfield, the locus of Howard’s Birthday Bash #2. From the outset, today’s plan would include another Curry in Huddersfield. 
In the tradition of German dining, the Snacks arrived first and so Marg started eating. The Salt Fish Fritters resembled Shami Kebabs, I was keen to try them. Sarina popped her head out from the kitchen to mention that the concept is part Caribbean. Jamaica meets India. Very tasty, Marg was quick as ever to comment on the Spice Level. Still, she finds all such related food to be – Spicy.
In my texted order, I had requested a Large Portion, no point driving this far for Tapas. This Sarina had confirmed. What could be better then Sarina’s Mutton Handi? Twice as much! Today is the day – Curry-Heute! The Rice Portion arrived in the same size of bowl, a sensible quantity. Work that one out.
The Seasoning was absolutely Perfect, this takes great judgement and awareness of how to bring out the other Flavours. Methi was there, Magnificent. With a Sufficiency of Chopped Green Chillies, the Spice Level was as asked for, no need to go mad and ruin the Curry. How does one cook Mutton to this – Level of Tenderness – and maintain the integrity, too easy to let it go to pulp. I believe the secret is down to the fact that this was prepared yesterday, a Bespoke Curry, not simply an extract from the everyday mass produced – Curry Pot – which prevails across the Land.
I had two challenges, eat every morsel, do not dribble Masala on my t shirt. Tick both boxes. Well worth the detour. Detour? The rest of the week is the detour.
Huddersfield is an easy drive from Queensbury. How many Curry Houses did we pass? Too many, the knowledge that I shall probably never visit them frustrates, I could spend a week down here just to eat Curry.
Marg and Hector set foot in Kabana (43 Trinity St, Huddersfield HD1 4DN England) late on 
The Eastern European Waitress took the Order, and assured us that Karahi could be served on the Tawa, a bit of a contradiction here for any purist. Spice Level and the offer of on-the-bone or Boneless were never discussed. Three Thin Chapattis (£0.50) and two cans of Mango Rubicon completed the Order.
The Chapattis were halved and surrounded the Dome. These proved to be Traditional, well made Chapattis. One and a half is my limit, why can I never buy half a Chapatti? With Marg restored and rituals completed, it was time to appreciate the Lamb Karahi.
It was fun to have two discrete portions on one eating receptacle, this was Zusammen Essen. The Meat was cut – Bradford-small – and was shrouded in a Minimal and Thick Masala. The Seasoning was well below what I had enjoyed earlier at 
The Chapattis worked well with this Dish, the Lamb was Suitably Tender, there was a lot of it. Marg was still alternating between Curry and Salad and was even ahead of me in the Chapatti halves. Marg was hungry, she had not eaten a Large Portion of Curry already.
I was amused, then worried again today for my t-shirt. The more I ate, the further the Curry was from my mouth. I could hardly pull it closer, if I was finding this, how was Marg coping?
It’s Good without being Wonderful – was my statement to Marg.
The more we ate, the more the size of the Portions became apparent. We had a – Plateau – to get through. Mountain – cannot be appropriate today given the relief of the Tawa. We both knew when we were defeated.
I hope I have the Cashier’s and Chef’s better profiles.
Lord Clive of 
Lahori Dhera
We walked back from Wicker to Gibraltar Street, from whence we had come, and down the few steps into 7 Spices Balti. Dr. Stan, Mags, Howard and Tracey were on the verge of receiving their Mains. Mein Host recognised me instantly, hands were shaken. I am Hector.
Lemon Cashew Rice, Chilli Naan (£3.00) and Paratha were also on the table as Hector ran around recording the moment. Dr. Stan subsequently admitted that Curry does not taste – Proper – if Hector has not photographed it! Aye right.
Howard announced that he was thoroughly enjoying his Lamb Chops Karahi, but with only four Chops I found this off-putting, I hatched a plan. Persuade Clive to have the same, and order three portions. Clive wanted to return to his fallback – Dansak. 
Being of assistance, I found – Lamb Spicy Daal – (
At the adjacent table, Mags declared:
Mein Host was happy to chat in the interlude. He told us part of his life story, and how he came to work in this trade. We were informed that the premises are about to undergo a radical redesign next month. We timed our visit well. I had to ask about the 
The Chicken Dansak was a Dry-Thick Mass. If I had ordered this Dish, I would have been very pleased to receive this, as far from – Soup – as I have ever seen this Curry. I am left to wonder how different the Lamb Spicy Daal would have been.
Clive made short work of his Dansak, a Chicken Curry.
Without the Capsicum Ballast, Chef has resorted to overloading with Large Onion Slices. I did not order Dopiaza. The Portion was not huge, I would have preferred to pay a couple of Quid more and been given more. Here lies the dilemma of keeping prices down, and giving a Portion that should be manageable if one has had a Starter. Ignoring these aberrations, the appearance was otherwise pleasing, a Minimal Masala, again suitably Thick.
The Spice Level was Significant but well short of Ridiculous. The Flavour was – Son of Bradford – my first full on taste of Methi in nearly a month. The Meat varied from Tender to Chewy and felt part of the Dish, not a late minute add-on.
Until next time.
The travels in July continue. Hector is en route to Sheffield, by taking an early morning train to Manchester, there was enough time to stop off for Lunch at 
The Masala quickly soaked into the Rice leaving a decent level of moistness on top and within. There was so much Meat, easily in double figures, many pieces having to be halved. The Lamb was amazingly tasty having had time in the Masala to absorb the Spices. The Curry at 
Jonathan had been given a bowl of Keema Potatoes, there was no point decanting. The Chapattis were Large, Substantial, in fact Rotis. Jonathan made short work of his meal. As ever I asked for a quote:
Observing that I was still eating and Jonathan was finished, Rizwan brought over a Soupçon of Chicken Spinach for Jonathan to sample. This also helped take care of his remaining Bread. Jonathan remarked about eating Chicken Curry in my presence. I reminded him that he used to order – 
As I waited, I watched the passers by in various states of preparedness for the downpour occurring outside. Some were brave, or simply stupid.
The Paratha was Layered and Flaky as I like, perhaps a bit too Greasy on this occasion. Served quartered, a strip was torn off for the first dip into the Copious Masala. The Citrus Blast was instantaneous, yet this was not – Achari. The Spice Level lived up to the billing, Chef was taking no prisoners here. The Seasoning felt fine at the start, but faded slightly. The Karahi was too hot to touch, the contents retained the Heat, Masala first, avoid the Meat for a few moments.
The Lamb was Boneless, plentiful and so Tender. The Synergy of Meat and Masala was evident, the Overall Flavour was so familiar. This was most certainly up to the standards set by
I had eaten about three quarters of the Paratha when I realised I was hitting my wall. I had to concentrate on finishing the Lamb, still a mass of Masala sat before me. This Dish may have better suited Rice after all.
The Last Day in 
One could be distracted whilst looking for the Curry House by Little Kook next door. A ridiculous and overpriced Cafe with a Decor which is out of Alice in Wonderland. I mention this not to bring them publicity, but to act as a Curry-Beacon.
The Menu was not overlong. I had seen a photo of the Lamb Bhuna (€9.00) online and had already made up my mind about this. I thought Marg was going to have the same but surprised me by choosing Chicken Karahi (€8.00). She has been disappointed with this in Europe too often, as has The Hector when a plate of stir-fried Meat and Capsicum is presented. The given description gave hope. I had a brief flirtation with Lamb Rogan Josh (€9.00) which claimed to have a – thick, creamy, Bhuna sauce. Two options in Lamb with a – Thick Masala – a choice.
Marg had the – catbird seat – and could see all. It was she who spotted the upstairs and the Chef in action in what was from her perspective, the open kitchen:
The Garlic Naan was a decent size. Beneath what was presented may have been a Bread similar to the Stunning “Chapatti” I was served 
It smells wonderful – was Marg’s immediate comment.
The Aroma gave a hint of Smoked Red Chillies, always a welcomed experience.
The Masala was – Thick – as promised. The Reddish-Brown was markedly different from the Karahi which was pleasing, not the one Sauce Pot then? Decanting the Lamb from the Large Receptacle, I knew I would reach double figures. Anyone who had a Starter at Indian Tandoori Masala would not being doing their – Main Course – justice.
There was a – Kick – as Marg had observed. Cough, yes a – Kick – indeed. The Seasoning seemed fine at the start then waned, could have done with a little more. Two small pieces of 
The Curry served on the Greek Islands was varied. On 
At least I knew in 
We sat at one of the two empty tables. I semi-recognised the Waiter, he brought a large Bottle of Still Water, this would do. I showed him his photo from my 
Thirteen days without Curry, and here was The Hector about to dip some Beautiful Bread into a Punjabi Karahi, let us savour the moment…..
This Karahi Gosht would stand proud beside anything I have been served in 
In order to create a – Page – for – 
I spotted a Curry House in Santorini last time I was here, somehow I never got round to visiting, too many Sunset Dinners overlooking the Caldera? With Marg finally free of International Hockey Duties, she flies in tomorrow. A mid-afternoon Curry-Heute at Jaipur Palace (Epar.Od. Firon-Ormou Perissis, Karterados 847 00 Santorini) should leave me time to do – the normal things in Santorini. It was therefore pleasing to note that Jaipur Palace is open all day.
Although located further out of town than I remembered, Jaipur Palace was still remarkably close to the chosen accommodation. How does this keep happening? Entering at 14.45, I passed a group of four who were sitting under the canopy outside. As ever, I chose to sit in. Mein Host and his assistant greeted me on entry. I took a small table mid-room and was soon down to business.
Tawa Gosht (€15.80) was among the most expensive Dishes on the Menu, but it did sound to be the closest to my preferred – Punjabi Cuisine. Tomatoes, Onion, Ginger and Garlic were mentioned, and most importantly, Capsicum was not. I would employ my usual tactics.
The Tawa Gosht arrived as promised on a metal plate. The Mass of Meat and Masala was garnished with Tomato and Onion. Would this have been Capsicum otherwise? Once again the Naan was cut in three. Thin, Flat, with no sign of – Flaky – or Layering – I doubt if this Naan had seen a Tandoor. If it had, what was Chef playing at? Inevitably, a Bread like this started to Crisp, not what a Naan should be doing.
The Lamb was in double figures and very Tender, this was at least a cue to a favourable comment, – Excellent Meat – I recorded. Mein Host was keen to know if my Curry was Spicy enough. He would have brought more Chillies if required, not needed.
Hector is in 
Do you have Good Curry here? – I offered as my opening gambit.
Both entrances were wide open, I chose a small table in the shade, the Waitress brought the bound Menu. Mein Host stood behind the counter, a Lady dressed for the kitchen stood at the kitchen door. Seventeen Curry variants were on offer plus Biryani. Glancing at the Starters, I flirted with the idea of Lamb Chops (€5.00). Sami Kebab (€5.00) tempted too, unusual to see this. Unbelievably, I tend to eat less in the heat, not that I consider 32
The Waitress approached, I pointed to the description of the Jalfrezi.
Some were sat outside, but nobody was dining. I could hear children’s voices but paid little attention. I counted twenty six chairs inside the restaurant, I could not see how many more there were outside. There is a balcony above the counter with a few more tables. I wondered how often these could be called into use.
The Lamb Karahi was more – Soup-like – than any Karahi should be served, how did this – thick sauce– differ from the Masala in their other Curry Dishes? I may never know. Hang on, what are these Red and Green Slimy Slivers in the Masala? I called over the Waitress.
I counted eight not particularly – Large – pieces of Meat, which were Tender enough. The Meat was carefully decanted making sure that none of the 
The Blended Masala was Well Seasoned which was the first truly positive feature of this Lamb Karahi. The Spice Level was so – bottom of the Scale – one had to wonder in what respect was this – Curry and not just a – Lamb Stew. Had the Waitress asked about – Level of Spice? No! 
This Lamb Karahi was Poor. One has to accept that even in the UK, some Restaurants don’t know what they are doing. Across Europe I am hesitant about ordering this Dish, too often a – Stir Fry covered in – 
€12.00 (£10.53) I was keen to see The Bill, to see what notes had been taken. I was shocked to the 
