The clear blue skies have given way to the approach of Storm Doris, did we have Storm Bert? Ricky, The Man from Bradford, was persuaded to invest in a taxi rather than a late night bus to take himself and Dr. Stan back to his Suburban Domicile. This meant the three of us could enjoy Bradford Curry, for Hector, the second time today. And so it shall continue, Fish and Vegetables may eventually have to give relief from Lamb.
Our Taxi Driver had never heard of The International (40-42 Morley Street, Bradford, BD7 1BA), he was Shipley based. When I asked where he dines, Ricky too showed interest, we are always looking to find New Venues. There are so many in the Bradford Hinterland, we cannot possibly get around them all and visit the tried and tested. Our Driver had no new information about Curry Venues.
The Young Maitre D was sitting beside the counter, he stood in recognition of those who were entering. Ali, one of the two long established Waiters came bounding from the rear of the Restaurant. He summoned his colleague – Khalid. They were happy to see us/me.
You’re known here – remarked Ricky. Indeed, Hector has been dining at The International for twenty one years, tonight is also visit twenty one since the birth of Curry-Heute. It is here, Hector had his Bestest Curry of all time back in September 2011 – Lamb Karahi Methi.
We chose a table which left Dr. Stan blocking the passage, and so moved further in. The Menu has not changed in years, still the same A3 laminate. This means the prices have not changed either.
Dr. Stan declared he was having Keema Chana Potato Balti (£8.20), wtf? Ricky never orders the same as Hector, tonight it was Lamb and Spinach Balti (£7.90). For comparison purposes, it was the same as at the Sheesh Mahal earlier today for Hector – Lamb Desi (£10.00). Medium to Hot – was the agreed Spice Level. As is the custom in the Best of Bradford Curry Houses, Bread is inclusive. Dr. Stan took the three Chapattis option, Hector followed Ricky and chose Naan. I had two Chapattis at Lunchtime.
Poppadoms and Dips were placed on the table, not much of this was eaten. I have reached the stage of taking them or leaving them, but most certainly, never paying for them.
Around 23.00, our closest Diners had young kids out with them. They left not long after we sat down. The place was quiet, it is a Wednesday evening. Ali always had a beaming smile and a bit of banter each time he passed us. He was genuinely happy to see us.
Two Buckets – One Karahi
They ordered Balti, they were severed Balti. Neither Dr. Stan or Ricky approved of the Bucket in which their choices were presented, more-so when I was served the most massive looking Karahi for one ever. It was difficult to tell the respective quantities, again, I was certain I had the Largest Portion. The Lamb Desi was on-the-bone and looked Magnificent.
I don’t think they’re doing themselves any favours – said Dr. Stan about his – Bucket.
But you ordered a Balti – was Hector’s reply.
Keema Chana Potato Balti
Dr. Stan ate his Keema Chana Potato Balti in near silence. The customary – Mmmm – was anticipated, not this evening.
How is it? – I asked.
It’s alright.
Would you like to say any more?
No.
Had Ricky ordered Plain Naans because variants would have been charged for? The Naans were Large, more than one person would eat but not too silly. They were Thin, Flat and not particularly appetising. Paratha or Chapattis for Hector next time.
Lamb and Spinach Balti
The Lamb and Spinach Balti was strewn with the Dreaded Capsicum. Ricky was not bothered.
How much Capsicum have you got in there? I had to ask.
As good as usual – was Ricky’s eventual response. In the Premier League of Bradford, and has been for a long time. I enjoyed that.
*
Lamb Desi
The Meat count was fifteen pieces or more. The Tender Lamb is cut smaller in Bradford than around the UK, still, this was a mass of Meat and on-the-bone. One Large Green Chilli sat atop the Thick Masala, eaten in two halves when a little extra Kick was required. Chopped Green Chillies were mixed through the Masala, the Spice Level was right up there but still within acceptable parameters. A bit more Seasoning and Hector would have been in raptures. Still, it was good to be back.
The Bill
£27.50. This included a charge of £1.50 for Poppadoms and Dips. Ali was called over and this was removed.
£26.00. Ali blamed Khalid.
The Aftermath
A taxi took Dr. Stan and Ricky back to the Suburban Domicile. Would the Good Doctor be compliant and cut The Rickmeister’s toenails as requested? Meanwhile, with hood up and Storm Doris chucking down copious precipitation, Hector chatted to Marg en route t’Travelodge.
Two sets of Dips had been placed on the tables when Jonathan declared the number of would-be diners. Two Poppadoms were given to Marg, she took one, the other was shared around the table. The Spiced Onion had become the focus of attention, brown! No 
The Handi Gosht was first to be presented. Placed on the table between Hector and Clive, this immediately impressed. Real Value, a mass of Tender Lamb on-the-bone with Delicious looking Ghee.
The Naans and Parathas arrived in good time, the Chapatti and Rotis would take a while after the arrival of all the Mains. There was no sign of the Masala Fish. Quickest to cook, it had been left to the end. It took a while, eventually we were all engaged.
The Handi Gosht as served at 
No sooner had Hector and Clive started eating, when Howard remarked upon his Fish Karahi. Bland! Under-spiced, under-seasoned – he added. The Fish had been cut – Small. The Melange of Fish and Masala looked as one might expect. A Soupçon came my way. The distinctive Flavour of Fish Curry was there, Pleasant – I thought, but far from – Challenging. Better this than the aforementioned 
On Howard’s left was Tracey. Her – Phool Gobi Gosht – was rich in Lamb on-the-bone and Cauliflower. Another Dish I intended to get around too, I was pleased that a review and photo of this can also be added to the Curry-Heute repertoire. A Soupçon of Cauliflower came across the table. The freshness impressed as did the fact that the Masala tasted totally different from that in the Handi. Tracey was quite certain about her Curry:
Marg summoned the Raita to pour beside the Fish then questioned the need for the Chapatti. The Portion was one and a half fishes, more than adequate. Of the Fish – moist and succulent – were her chosen words.
Mags remarked immediately on the Portion Size of her Aloo Gosht. 
The Keema Peas Karahi had the anticipated Minimal to none-at-all Masala as one demands. I did not hear any mention of Methi, Coriander was in the mix, I believe.
The monthly trip to the Staggs in Musselburgh always concludes with Glasgow Curry. This evening, Hector was accompanied by Mags, Martin and Guest of Honour – Lord Clive of 
Mags would stick to here Favourite Curry served anywhere – Aloo Gosht (£6.00).
Four hot plates preceded the arrival of the Modest Salad. Sometimes the Salad is ignored, not this evening. The Chilli Dip was an instant hit, Mags and Clive were in raptures. The sauce is bloody marvellous – exclaimed Clive. Hector would wait for The Chops before getting stuck in to the Chilli Dip and Raita. The Chops took quite a while, eventually a plateful of Piled High Chops was placed centre table.
The Charcoal-coloured bones looked very appealing, these Chops had been well fired. The Interior was still Light, they had been cooked, I would have given them another few minutes – Charred Meat – being my preference. Still, the Chops, Chilli Dip and Raita worked well.
Three Diners gorged on Meat and Bones, Martin focused his gaze elsewhere. This could have been a visual spectacle had we all taken part, not a moment to be on the outside looking in.
The Chapattis arrived halved and in stages, enough initially to get us going. 
Karahi Gosht at 
On first appearances, tonight there was a lot of bone. The Masala had to be tackled first. I have often described my preferred Masala as – Thick-Dry-Minimal. Tonight Chef had re-defined this. This was probably the Thickest Masala-mash ever served to Hector. Tomato-rich, this Masala was Lighter in colour, more Yoghurt would be a likely explanation. I would still have welcomed – more Methi and more Seasoning – still, this was Superb. Then there was the Meat!
Meanwhile, served in a white bowl to differentiate – Curry – from – Karahi -, Mags’ Aloo Gosht was served on-the-bone as all Lamb Specials are at 
Yadgar Kebab House
Chef Arshad popped out of the kitchen, he too was surprised to see me. Later he came to sit with me for a chat. Hector was honoured.
The Rice was well Spiced and Flavoured in its own right. The Potato content was abundant, Peas were also mixed though, Today, there was no Cauliflower. With the plate piled high with Rice and Potato, I had to create the traditional crater to make room for some Lamb, and more Potato.
Eight pieces of Lamb sat in a Shorva. Technically, this was Lamb on-the-bone, though only one bone was present. This was a Sucky Bone, so the Marrow had done its job. I sampled some of the Shorva, the Spice and the Seasoning were Perfect, no other Curry House gets this much Flavour into such a Thin Masala.
The Lamb decanted, I spooned the Shorva sparingly. I have learned to eke it out, else it disappears into the Rice. More Shorva was added as I made progress. At the halfway point, I realised I would actually finish this self created Biryani. The Lamb was Tender Soft, having sat in the Shorva all day, it had taken in the Flavour, so much better than the Mainstream Curry House where Meat is introduced to Masala immediately prior to serving.
The Bill
Shopping done, it was time it was time to take The Mother of Hector for her fortnightly Curry Lunch. Our ongoing tour of Southside venues open at midday took us this fine Monday to 
Hector had Lamb Bhuna in mind for Mother this afternoon, alas it was not to be seen on the Menu. I asked if the Menu had changed, it had, just after my 
Mother continued to study the Menu, she was amused at the presence of Pizza. Aren’t we all? Hector was amused at the pricing for the – Phool Gobi Gosht – (£8.99) – lamb cooked with fresh cauliflower in a thick masala sauce (lamb £1.00 extra). A Lamb Dish which costs an extra Pound for Lamb? If Howard was here he would have picked up on the tautology – masala sauce. We must have this one day, just to be pedantic.
Cousin brought the two Karahi, they were almost indistinguishable, one had bones. Mother had tried to plead for a small portion of Boiled Rice, the 
The Mango Chutney provided was possibly half of what would come in small jar. The Garlic and Coriander Naan had been halved. Boo. Still, there was still the Opperchancity to tear off strips as required. The Naan was Light and Fluffy, a bit Doughy around the edges, just the way I like it, again so different from 
The Desi Karahi Gosht had that sublime appearance which raised expectations even further. How Thick and Minimal was the Masala presented here? Tomato-based, Totally Rich, oozing a welcoming aroma, I was almost in ecstasy before I started.
I decanted a Mother Portion of Boiled Rice on to the plate, then as much Karahi Gosht as I thought Mother would manage. She did the necessary with the Mango Chutney. Mother was in raptures before I got going.
Mother’s take on the Lamb was accurate. This was – so Tender. With one – Sucky Bone – Ribs – and one – Chop – the bone content was purposeful, adding more to the Overall Flavour. The Spice Level was never challenging, Sufficient. The Seasoning may have been a tiny fraction below Perfection, still, this is what I have been missing. It’s good to be home.
Marg and Hector visited Indian Palace (Estrada Monumental, 197 9000-065 Funchal, Madeira) yesterday to check out the Menu and make a booking for six people this evening at 20.30. This morning we discovered just how cold and wet Madeira can be in February when we took the Bus across to the north coast. Santana is famous for its Triangular Houses, that done a Taxi sped us back to the dry and warmth of Funchal.
The Lomond Six arrived at Indian Palace punctually. The Waiter who had taken the booking recognised Marg and Hector, our promised table at the far end of the room beside the balcony was waiting. This Chap would look after us for the duration. He remembered my specific questions about tweaking the Dishes, we were set to have fun.
Marg’s Mago Lassi attracted some attention. Served in a Tall Glass, it resembled something one might be served in an Ice Cream Parlour. The entire Company looked on in appreciation.
The Vegetable Mix Pakora had Potatoes, Cauliflower and Onions. They were not the finely chopped Melange of Vegetables as 
The photo of the Tikka Mix Starter does not do it justice. There was more Meat here than I spotted. The Seekh Kebab and pieces of Chicken are visible, Steve assures me there was Lamb and Pork too.
Eight good-sized pieces of Tender Lamb sat in a Wonderfully Thick Masala. On cutting, the Lamb was seen to have the Fibrous, Columnar Structure, that has puzzled me for years. After a week in Funchal, I have come to note that the Quality of the Meat served is Excellent.
The Masala was Tomato-based with Minimal Onion Strips. Rich in Flavour, it was well Spiced, a Kick, not excessive. The Seasoning was exactly as it should be, enabling the Flavours to emerge, but where was the listed – Herb? The Paratha was a good choice of Accompaniment, Rice would not necessarily have suited this interpretation of Karahi Gosht.
Visually, there was not much difference between the Karahi Gosht and the Lamb Bhuna. The Masala in the latter looked as Thick as the Karahi Gosht and was also not to excess. I could see small strips of Red Capsicum, the presence of which was not an issue for Ian.
This had appreciably more Masala than the previous two Lamb Dishes. This is Steve’s Standard Order, so he has had a few hundred of these. I do not exaggerate.
This is not the style of Curry which Hector has the Opperchancity to review often. The Soupy, Yellow Masala was topped with Cream and Nuts (Almonds?). Given the nature of this Dish, not a lot of Meat was visible. Ann was very pleased with her choice:
As with Korma, this Dish is what it is. One cannot therefore criticise the Soup-like appearance. Marg had agreed – a Kick – with the Waiter at the time of ordering.
Finally, I asked for:
Having studied the Menu on display outside, Hector already knew he was having Lamb Bhuna (€9.90) regardless. I should have stuck to my guns yesterday at 
Lamb Bhuna, how often, in the UK and beyond, is this presented such that it could be any other Curry? The Lamb Bhuna at Namaste impressed immediately, the Masala was Thick with Onion and Tomato, Success.
The Lamb was decanted, around eight or nine Decent-sized pieces. Tender – does not give a full description, this Lamb was Seriously Succulent. There was a sense of the Lamb giving Flavour to the overall experience. The Spice Level was Moderate, some would say – Mild, however, the Seasoning was all. This was a new – Taste Experience – the Cumin Seeds, Tomato, and Onion were complemented by Cloves and Curry Leaves. Fine pieces of debris were encountered throughout. This was an Excellent Curry, the Seasoning was clearly the key to the Overall Flavour, releasing everything else to create what was most certainly today, a Wonderful Blend of Spices and Herbs.
Having perused the Menu yesterday on the street, I had not spotted the – Chef’s Specialities – I must have been looking at – Old Favourites. I had narrowed my choice down to Mutter Keema (€11.50) or Lamb Bhuna (€11.50), both of which came with inclusive Boiled Rice. Given the rarity of Keema Mutter in Europe this was tempting, but if I was to properly judge the Curry served at Indian House, it had better be the Lamb Bhuna. Marg would choose Stuffed Samosa – Vegetable – (€2.95).
The Waiter had other ideas for The Hector. He assured me that the Dishes on the other page had much more Flavour. These too came with either Plain Rice or a Naan, all Lamb Dishes were €12.95.
The Lamb Achari arrived in a Karahi which was ironic given last night’s Karahi at 
The Naan was most certainly not a Garlic Naan, I was not going to complain, it looked Splendid. The Naan was a Good Size for one person, I could have finished it at a push. It was Light and Fluffy yet had a Decent Thickness. This was a Naan, a corollary to what was related at 
Menus were provided and Drinks arranged. Given that this would be an extended event, Hector decided to eschew the normal Sparkling Water and have a Coral Bier (€3.75). Louise and Steve made it three, Marg stuck to Sparkling Water (€1.75). Ian and Ann made a choice which must be the first representation in this humble website a – Bottle of Wine – Red (€11.00).
Marg would have Pullao Rice as her accompaniment, Ian would share Plain Rice (€2.00) and a Peshwari Naan (€3.90) with Ann. For her Main Course, Ann opted for Fish Masala (€11.50), Hector was also intent on Fish, the Fish Karahi (€11.50) as described did not contain the dreaded –
Starters, we had to. Shami Kebab (€4.50) is not something one encounters often outside of Desi Curry Houses, or 
The Chaps were beaming when the camera appeared – Fame! It is not often one is invited to inspect and photograph. All was well here, absolutely spotless. How Chefs keep their – Whites – white still baffles. It was in the kitchen that – Cauliflower – was agreed as my – Substitute Vegetable – and my Fish Karahi would be served – Madras Hot. This amused after my discourse on the – Spice Scale – 
Louise is becoming used to the ways of Curry-Heute, and thus knew that meaningful quotes were required.
The Karahi looked pretty much like any Curry served in the UK except they were served in the same Metal Pots as the rest. Red and Green Peppers were present but not in huge pieces and not in the ridiculous style of Capsicum and Onion Blobs which Chefs too often use as Ballast. Masala-rich this was far from – Soup – the Meat content was significant.
Having seen this Dish before my own Fish Karahi, I was hoping the Karahi would be significantly different. This was a Creamy Curry, too Soup-like for Hector’s Palate, but this is what The Lady ordered and possibly expected.
Steve was kept busy arranging his various components, the Vindaloo, the Pullao Rice, the Garlic Naan and the extra Chillies. This also kept him quiet., however, he would have his say. There were many more pieces of Potato than I had been served yesterday, eight was mentioned compared to my two/three. 
So much for Hector’s recommendation. The Meat content was clearly sufficient so as not to spoil the experience. When Steve was asked to describe his Lamb Vindaloo he stated:
I had hoped for something to compare to the Best Fish Curry served anywhere, the Fish Chettinad served at 
The Waitress who had been busy at other tables this evening came over with three plates of Mango Kulfi. It was possible that these were Complimentary, however, as we were unsure we questioned for whom they were intended. She returned, for us.
Hector and Marg have flown south towards the sun and some heat. Consider 
There could be up to nine Curry Houses in Funchal, even The Hector will not get round all of these in seven days. Our accommodation is on the eastern extremity of the Old Town, the Curry Houses are all west, in the newer parts of Funchal. We walked for an hour in glorious sunshine and warmth, firstly along the promenade, and then along the cliff-line. 
Three other Curry Houses were passed en route – Taj Mahal – 
Portugal, Curry, it could only be a Lamb Vindaloo (€11.30), after all it was the Portuguese who are given credit for inventing it. Meat marinaded in Wine, served with Potatoes, Spicy. That Vindaloo has become associated with being on a Scale above – Madras – is probably nonsense. So it goes.
There was time to take in the surroundings and décor. Sabor da India is bright and spacious, decorated in pastel shades. With ubiquitous table cloths, one is most certainly here – to dine. Marg and Hector, however, were here for Sunday Brunch. When the Waitress returned, she too greeted us and brought the second bottle of Sparkling Water, all was set.
The Lamb Vindaloo was served in the Metal Pot one sees on every High Street in the UK. The Masala impressed instantly, it was Minimal and Thick, exactly how The Hector seeks his Curry. Topped with Ginger Strips, again this looked very homely. The Pullao Rice came in a Sensible Portion, I took enough, Marg helped herself to some then finished it.
Decanting the Meat, there were around eight Large Pieces with only two or so pieces of Potato. This was Lamb with Potato, I could not help recall my last Vindaloo abroad when in Düsseldorf’s –
Some of the Fiery Chillies were placed top left, some Chutney top right. I stirred these in as and when. The Base Flavour from the Curry was quite Earthy, a Decent Mainstream Curry, a bit Under-seasoned. When the Smoky Flavour from the Red Chillies kicked in, then I had something to behold. The Chutney had an overwhelming Aniseed Flavour, I did not return to this. The Spice Level had now moved up a gear. This was a Vindaloo in the classic sense. Do not touch the Water at all costs, there lies madness.
The Flatness of the Pakora made me wonder of what it was comprised. Aubergine, Cauliflower and Onion were listed by Marg. With the Salad mixed in, she was thoroughly enjoying her – Snack. There was no further mention of Coffee and Cake. Savoury Rules!
Meanwhile back in the Land of The Vindaloo, the Lamb was found to be suitably Tender but unfortunately had never been marinaded in Wine as I had hoped – The Romance of the Portuguese Vindaloo, not. The Freshly Chopped Onions came into play towards the end, I needed the Diversity, away from Masala and Meat. To be fair, there had been Peas in the Pullao too. Bay leaves and Bits of Bark accumulated at the side of the plate giving the Curry an air of Authenticity, some thought had gone into the preparation; for a European Curry this was indeed most impressive. No visitor from the UK would have cause for complaint.
