The final day of The Bradford Trip is essentially a day out in Halifax, a town which is now considered to be a must-visit. On the boundary between Bradford and Halifax is Queensbury, home of Sarina’s (25 High St., Queensbury, Bradford BD13 2PE). Since Sarina herself introduced Hector to her astonishing Mutton Handi on-the-bone, back in January, this venue has also be added to the must-do list.
The Mutton Handi was ordered in advance, a requirement as this Superb Dish is not available every day. Ricky, Dr. Stan, Mick and Hector met at Bradford Interchange for 11.30. The regular Bus 576 took us to Queensbury, passing many Curry Houses on the Great Horton Rd. which Hector has yet to explore.
At 11.50, Sarina was mid room, Hector received the customary hug. Each of my Fellow Diners was similarly greeted, Mick was somewhat taken aback, his first visit. Lorraine was on duty today, Marg and Hector missed her last time, she does not work on Saturdays, it was also on that visit that we verified that Sarina’s is open on Saturdays.
Where’s your good Lady? – asked Lorraine.
She has this thing called work – was my reply.
It was agreed that we would all have Shami Kebab (£2.85) served with Raita and a Desi Sauce. Eleven Chapattis (£0.50) would accompany the Mutton Handi (£7.50). Hector knows that two Bradford-style Chapattis are his limit, three for everyone else.
Shami Kebab can be served with the Texture of a Burger or Pâté, I have a preference for the former as is served at Sarina’s. Four Hungry Chaps demolished each pair of Kebabs in no time at all.
Crispy, Spicy, Tasty, Perfect – were words uttered around the table.
Four plates preceded the arrival of the Mutton Handi. Lorraine then brought the Main Event. My intention was to eat from the bowl, however, when Sarina came out with a fifth bowl containing a Dark Daal, it was necessary to decant. It was then I realised just how Large the Portion of Handi actually is. I had previously considered the Portions here to be a bit on the Small side, no more. With a share of the Mysterious Daal placed beside the mass of Meat, this was a Decent Portion.
Sarina was keen to establish what we thought of her Daal.
I haven’t got there yet – was Hector’s reply. I said this on my last visit also.
The Daal was made from Black Lentils. The Dish was reminiscent of Daal Makhani, but without the Creaminess. A very Earthy Flavour emanated from this momentary distraction.
Mutton Handi
The Seasoning hit first, this was a properly Seasoned Curry, unlike the excess of the Shahi Kofta served at the International yesterday. The most Tender of Mutton came off the bone with ease, so much Flavour from this. The Masala was Unbelievable, more Plentiful than I have been served in other Bradford venues this week, there was loads to mop up with the Chapattis. How much Flavour was there? Enough to confirm on the third encounter of this Dish, it must be one of the Best Curry Dishes served anywhere.
Mmmmm – said Dr. Stan. Excellent, as usual. Very tasty.
Very … – said Mick. Reminiscent of the old tradition of Curry when I first moved to Bradford.
It were alright, not as good as the other night – was Ricky’s contribution. Every Curry he has will now be compared to his not-so-salty Shahi Kofta served at the International.
It was a bit Achari I thought – he added.
We know Sarina makes her own Pickle, perhaps some was added?
Lorraine asked – Is it OK?
If was only OK, we would not be here – was Hector’s reply.
There is a range of Curry Dishes served here, given that my visits will always be limited, it will have to be the Mutton Handi, until Sarina advises me otherwise. Marg and Hector will be driving along the M62 in July, there could be another Lunchtime visit.
The Bill
£46.90. That’s what I made it too.
The Aftermath
An hour or so later at The Victoria Bar in Halifax, Ricky came to terms with his Curry-Heute:
That Curry were good.
Spicy Medium was the agreed Level. The Inclusive Three Chapattis would accompany. The Bottle of Tap Water was devoured, the temperature has risen markedly since yesterday. 
The same Pyrex Dish that I saw on 
Tomato was very much a feature of the Masala. Egg and Masala proved to be a worthy combination, Oily Egg was a new dimension. The Lamb, which may have been Tikka as described on the Menu, gave The Bradford Curry Blast. The more Lamb I ate, the more Lamb I found. The Kofta had to be cut into four in order to accommodate the bits of Chapatti. I realised that this was a huge amount of Curry to be eating at Lunchtime. 
The Lamb, the Egg and the Masala gave relief, the Oily residue collecting on the base of the dish was another source of Flavour. There was still much to enjoy, too much. When the final Kofta stared up at me, I wondered if I was staring back at defeat. Somehow I found the determination to finish the lot. A truly Immense Curry, one I should recreate. This means I will now have to post my Recipe for Kofta. 
After the 
Having studied the – bhajis n beer – website before travelling, I had a mental picture of what to expect. How wrong could one be? Located on a Verandah, upstairs in a Shopping Unit, we entered a room with all the places set formally. This is very much a place – To Dine – not the Beer n Snacks I had been led to believe.
Brooklyn East IPA (Brooklyn Brewery, New York, USA) at 6.7% appeared to be the Optimal Bier choice. At £4.50 for a 330ml Bottle, we would only be having one. Two Lagers were available on Tap. A large open fridge had a display of the available Bier, an Eclectic Array.
Karhai Mutton with a Garlic Buttered Naan would be Hector’s selection. The description excluded Capsicum. Somewhat amusingly, one could add – Sautéed Peppers – for an extra £1.00. On the assumption that I would avoid the 
The Garlic Buttered Naan was Poor. Resembling a Pizza around the edges, it was decidedly Thin in the middle; here was the concentration of Garlic Paste. As much as one loves Garlic, to get a mouthful of Paste is never pleasant. When Ricky sampled a piece he insisted he could taste – Fish. He knows of a Bradford Curry House where Bread and Fish are cooked in the same Tandoor. Speculation perhaps, Dr. Stan was called upon, he could not taste – Fish – nor could The Hector. But then, I claimed our last Stout had an after-taste of – Iodine – which nobody else got. Each to his own.
The appearance brought a smile, my worst fears and my best hopes, simultaneously. In Europe in particular, Karahi can be presented as a Stir Fry with Large Pieces of Onion and Capsicum atop the Meat. Here it was, how did both Red and Yellow Capsicum get into my Curry, again? Beneath this lay the Bradford Curry, Excellent. 
The Mutton Achari had the 
Lots of Pickle in this – was an early statement. 
The converting of the name of this Dish from Hindi to English is very much – lost in translation. I shall read it in Deutsch as is my prerogative. The Nach Gana was almost indistinguishable in appearance from that presented above. A Stir Fry, a comparable Masala, it would all be about the Plum Paste.
This is Spicy – was an early remark from The Man from Bradford. 
Normally this would mark the end of a Curry-Heute Blog, however, something happened.
Fish Karahi (£8.00) was the choice. The Menu clearly states: All main dishes served with only 3 Chapatties. Chapattis it would be. A Most Modest Salad with Raita accompanied a Jug of Water. 
The Fish Karahi was – Piping Hot – exactly how I seek my food. The White Fish was cut relatively Small and sat in a Tomato-rich Blended, Thin Masala. The eating was tentative initially, until the Masala had cooled sufficiently. There was a slight Sweetness, the Fish most likely being the source of this. The Coriander Topping was mixed through the Masala. The Onions from the Salad were then mixed in to give a variety of Texture. 
The Fish maintained its integrity throughout which made me wonder why Glasgow Restaurateurs have told me it is difficult to achieve this. The Spice Level was Moderate, Seasoning should never be an issue with a Fish Curry, here it was Fine. Tasty as this Karahi was, I was still not getting the Bradford Curry Blast. Has familiarity made me immune? 
Somehow we managed to spend an entire afternoon on North Parade, such is the virtual explosion of new venues. The Peacock sells Real Ale and Indian Snacks, the latter are free to Bradford City Fans on Match Days, I’m told. The Rickmeister’s Itinerary had the
Our Waiter told me what I was having – Lamb on-the-bone with Methi (£9.50). Hector is known by more staff members than was realised. For Dr. Stan, a Keema Balti (£8.95), for Ricky, a Nawabe Balti (£8.95) whatever that is. The Menu described Ricky’s choice as – Chicken Mushroom Balti. Stewart asked for Chicken Daal (£9.45). From the choice of Inclusive – Rice, Naan or Chapattis, Stewart and Hector would have Chapattis, the Residents of Holden Towers opted for Naan. 
Sadaqat passed us by, he was busy taking care of a large group at the window seats. Omar, the Son of Taj, appeared for his ritual photo. 
The dog’s bollocks – was how Stewart described his Onion Bhaji.
My third Curry of this Trip, I was still waiting to taste that which defines The Bradford Curry. What arrived did not look much, it’s astonishing how much there is in such a Modest looking Dish. The Lamb was both Ribs and a cut with knob-like bones. The Lamb was Soft with some pieces approaching Pulp. The Masala was so Minimal it was almost not there. This sets the Standard, how I seek my Curry, the antithesis of – Soup. Sadly, I was about to pull out pieces of Red Capsicum. I should have asked for these to be withheld.
Ricky’s verdict on the Nawabe Balti was one of evolution.
It were alright – which is Ricky speak for there was nothing to criticise.
Dr. Stan was not playing tonight. There was no comment forthcoming on his Keema Balti. If the customary Dr. Stan – Mmmmm – was uttered, Hector was too busy to hear or note the moment.
Stewart, sitting opposite, was most enthusiastic about his Chicken Daal. 
That was absolutely excellent. 
This left the matter of The Bill and Ricky’s continuing claim that the 
A few weeks ago, Ricky sent Hector a photo of the Shahi Kofta (£8.00), a Dish apparently so Wonderful it was worthy of such promotion. With Kofta, Lamb Tikka and Capsicum mentioned, a description that might put The Hector off. It was topped with Scrambled Egg – was the denouement, Ricky was having this again, and so was Dr. Stan.
During the wait, Hector took his new camera upstairs. It is years since I stuck my nose up there. A Large Group of Chaps occupied a long table, the rest of the seating area was empty. We watched their Order go up, accompanied by the biggest wad of Chapattis I have ever seen. Meanwhile downstairs, another large group took up the alcove tables. It took them an age to get themselves sorted. 
Ricky had described how his Shahi Kofta was served last time in a Pyrex Dish. An oval Pyrex Dish was placed before The Rickmeister, a square equivalent before Dr. Stan. Fried Egg! – remarked The Man from 
The Lamb Desi had a Meat count well into double figures. With the Lamb on-the-bone, the Meat was not cut 
An array of Flat Patties were shrouded in Masala. Flat Kofta? I remarked to Ricky. But then, in Glasgow, Seekh Kebab is served as Kofta at 
The Bill
Our noon rendezvous was pre-empted by a chance meeting at Glasgow Central Station. We headed across the River Clyde, Hector this time showing the sights. It is about time there was serious Urban Redevelopment in this part of town. The objective was 
The Colour of this Dish has varied through the years from Light to the Dark, Rich Brown which was presented today. The Masala was the Standard Blended Indian Masala in appearance, and thankfully this was in no way excessive; here was a decent balance of Meat and Masala. The Tender Lamb had been counted carefully, the Standard Eight. Had this been dinner I could have gone for the Half Kilo, had we ordered from the Lunchtime Menu, there would have been appreciably less. Most of the Mushroom Rice was decanted, a bit more than I knew I could manage. Why decant? The dinner plate was larger.
A Darker Brown, a much Richer Masala compared to the Desi Kourma, this is the other standout Curry at 
The Bill
The Laurieston, a recent Glasgow Pub of the Year, is a Bar which again a stranger to Glasgow would pass by. 
Two stops on the Subway to Buchanan St., another first for Dan. Hopefully it will not be another eight years before we see him again.
Two warm plates were placed before us. The warm plates perked Mother up, her meals can be ruined before they start when cold plates are presented.
The Meat Quantity was not Huge, just as well, this was Lunch. The Lamb was Succulent, and having spent time soaked in the near-Shorva, gave off more Flavour. The Masala was Well-seasoned, the Spice Level not demanding. The Chapatti was of average size, a bit thicker than the norm. The Chapatti was used to scoop up the leftover Shorva/Masala, Tasty. There was an overall – Earthy Flavour – very pleasant indeed. This Curry could never be put in the – Wow – category, but was certainly a worthy – Hector Curry – hence my return to 
Lamb Curry
This Curry had a Traditional, Blended Masala. The Onion and Tomato base was most evident here. The Reddish hue made this Masala appear richer than the Aloo Gosht. When it came time for a Soupçon to come in my direction, I had to marvel at the Richness of Flavour, a slight Tanginess was present. The Lamb here was even Softer than the Aloo Gosht and again was giving off flavour having had time to absorb the Spices. 
I had to ask Ahmed about the difference in the two Dishes. The Aloo Gosht was – Desi, I shall partly quote Ahmed for his description of the Lamb Curry.
April 30, Hector’s Birthday, Marg was set to treat me to Lunch before meeting – The Company – at the Allison Arms at 16.00. Only – The Best – would do, Shkoor – Mein Host – at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was contacted whilst Hector was in 
Arriving at 14.00, Omar greeted us as we entered, he would be taking care of us this afternoon. Anticipating Poppadoms, I asked that only one be presented. The Bountiful Salad, Dips and Spiced Onions would be quite sufficient for Hector, Marg still enjoys Poppadoms. The Black Olives and chopped Green Chillies made the Salad – Special. How many customers per day receive this?
Chef Arshad emerged from the kitchen.
Marg’s Portion came first, this was appreciably larger than a – Normal Portion. It had been agreed that I would be having a – Hector Portion – what came was more than one person could ever eat. Ten Lamb Chops and pieces of Leg of Lamb shrouded in the Classic, Herb Rich, 
We’re not finished. The Man with No Name brought a Soupçon of Palak, it was only after the Ritual Photos that I spotted the bowl of Vegetable Curry. 
Two Chapattis completed the Feast. No Rice, one would be bagged up too soon, concentrate on what is important.
The Lamb Chops were tackled first. These were Tender Lamb, not Tandoori. With a suitable firmness, delightful to chew, the sheer number made Hector feel like a king. Strips of Chapatti were used to scoop the Methi-rich Masala. The distinctive 
How they get so much Flavour into a Vegetable Curry still mystifies. Potatoes, Carrots and Peas topped with Fresh Coriander, the Masala suitably Minimal, a Special Treat when available. I have been previously told that at 
Across the table, Marg also had more Curry than she could ever eat at one sitting. Normally I would have tried the Boneless Goshat Karahi for comparison purposes, not today. 
Mr. Anwar Sr. came over to chat. The Kashmiri Tea arrived, Piping Hot and Pink, two Cups. Mein Host Sr. sat with us. That we were here for a Birthday Lunch was mentioned, oops. Age and the counting of years formed the initial part of our discussion. Then Marg was in full flow. 
We thought we had finished, alas, a Portion of Semolina arrived. Shkoor, Dear Chap, Hector finally had Dessert at 
Across the River Leven from the town centre of Dumbarton lies the newest Curry House in the former capital of Strathclyde. There is still no sign of Haveli at Dumbarton Central Station ever opening. The Dining Room @ No 10 (10 W Bridgend, Dumbarton G82 4AB) has been opened for one year. It took until a few weeks ago for Hector to become aware of its existence, however, the changing politics of Real Ale is bringing – The Company – to Dumbarton with a greater regularity. If the The Dining Room opened mid afternoon, Hector would have been here before now. It is understood there is a Saturday lunchtime session, tempting.
Hot plates heralded the arrival of our food. Two metal pots of Curry with Thick Masala were presented, one – Soup. The Rice was served in the same pots which means there was typically more than enough to share. The Paratha arrived last, served quartered. This was an immediate disappointment for Hector who likes his Bread served whole. The Paratha was thin, flat, not the Layered and Flaky I seek. The size, however, was manageable, for once I ate it all.
The Thick, Tomato-rich, perhaps – too Red – Masala did impress. This was a large portion of Curry, the vapour rising confirmed this was – Hot – in terms of Temperature. My meals in 
The Spice Level was as promised but not that it could not be handled. Sadly, the Spice Level was such, the Flavour was compromised. I had hoped for a new blast of – Desi – something to give the – Wow. This did not happen. There was nothing to complain about, this Curry simply lacked that which would have made it distinctive. Some Methi please?
The pot was not filled to the brim as the others were. Wet and Creamy – was my observation, a fine example of the Curry I avoid, however, this was not my choice.
The Masala was as Thick and Dry in appearance as my Lamb Desi, perhaps even more so. The brown Masala looked much more appealing. The presence of 
