On my visit to Sarina’s (25 High St., Queensbury, Bradford BD13 2PE) on January 2nd, I promised I would return for more of her Outstanding – Mutton Handi. As requested, I used a certain Social Medium to remind her when I would come, this Dish is a – Special – 48 hours notice needs to be given.
Howard was waiting at Stand H at Bradford Interchange. Bus 576 was every then minutes to Queensbury, we had agreed upon the 11.30. Dr. Stan was having problems getting from the Rickmeister’s Bradford Suburban Domicile to Halifax and back to Queensbury. Why not come via Bradford? Dr. Stan moves in mysterious ways.
Being a school vacation, a Staff member had two weans under supervision. The Doris who was there throughout our last visit, appears to have taken up residence as was suspected. Lorraine’s greeting was as warm as ever, this was only my third visit. Howard was introduced. Lorraine moved two tables to meet our requirements. Sarina came out from the kitchen and made a beeline towards The Hector. Hector has graduated to – Hug status. Sarina’s is the only known Curry House in Yorkshire which is run entirely by women, a very different atmosphere.
Dr. Stan texted to say he was not at Halifax yet, we would have to wait another forty minutes – Starters!
One of the whiteboards listed – Shami Kebab – (£2.20). Howard was up for this. We amused ourselves by making exaggerated gestures and watching the delay on the security monitor. Two grown men.
Two plates were brought by Lorraine, each with three Shami Kebabs, Salad and a metal jug. One jug had Raita, the other a Spicier Brown Sauce. We mixed and matched.
A strong, Earthy Flavour, came from the Kebabs. Three was the Perfect Quantity. Most enjoyable, Howard concurred:
That was very good.
Sarina too had appeared once more to ensure that all was well. We were now able to give her a time to served the Mutton Handi on-the-bone (£7.95). Two Chapattis (£0.50) each should suffice.
Those who had been occupying the large table had gone. Lorraine invited us to move across, more space. Dr. Stan finally arrived, forty five minutes late. Having had Starters, Howard and Hector didn’t care.
Dr. Stan was here this very week last year, the day Hector went to Halfax in search of Curry Brunch, not to be. He too was greeted by Lorraine and eventually Sarina. There cannot be too many people coming from Glasgow and visiting Queensbury, yet. Little did we know what would transpire throughout the rest of the day, but Halifax is very much now on the Bier Radar. A repeat of today is most likely in the week of next year’s Bradford Beer Festival. How many will we be in 2018? Parties of twelve is the largest that can be accommodated at Sarina’s.
Mutton Handi or Desi Lamb
The Portions do not look Large, they are deceptive. If it was later in the day I would possibly have suggested three Portions between two. Having had the Shami Kebabs, this Quantity would be perfect.
The Lamb was on-the-bone, this makes all the difference to the Overall Flavour. I had promised Howard – Something Special. He wasn’t saying much. Sarina came out to ask if she had made it Spicy enough. At this point all of the positives were aired:
Excellent, Wonderful Curry, Spot on! Even Dr. Stan was effusive.
Hector was trying to analyse how this Outstanding Curry had been created. I could see no sign of Onion Pulp but the telltale Tomato Seeds were highly visible. Cloves stood out from the Mystery Mix of Spice and Herbs but to the benefit of the Overall Flavour, not its detriment. Finely chopped Coriander Stems were also in the Mix, presumably with the Fresh Leaves.
On-the-bone meant the Meat had to be eaten – properly – the Substantial Chapattis being put to good use. Tender although Mutton, cooked with care, one could taste the distinct – Lamb. I could have sat here and gorged. One day I probably will.
Howard: For the second day in a row, an excellent, flavoursome Curry. Earthy flavours and a perfect level of spice which built as I went further down the plate. Book me for a return visit.
Dr. Stan had emitted one of his customary – Mmmms – whilst he ate, but uncharacteristically, added more:
Lots of em … I tasted lots of different spices … bursting with flavour.
We sat and let the food digest, I then realised that in the excitement, we had no photos of us! Here is our – Still Game – tribute.
The Bill
£33.55. Howard and Hector had Cans of Fizz and Starters.
The Aftermath
Sarina once again joined Lorraine, front of house, to begin the Farewells. I had to ask about the Masala. Onions were indeed confirmed, along with the usual Tomato, Garlic and Ginger. Sarina explained that she is self taught. Her Caribbean origins suggest that she was already used to preparing Spicy Cuisine. She asked if I preferred Pakistani or Bengali Curry. Given my love of both Glasgow Curry and Bradford Curry, the answer had to be Pakistani-Punjabi. I was then taken by surprise. Cabbage – was mentioned as a Masala ingredient used by Chefs from the part of the Subcontinent we had just dismissed, a source of Sweetness. Ironically, Hector seeks the opposite, Methi, Karela, please.
The three Chaps and the two Ladies exchanged – Hugs. You don’t get this in other Curry Houses!
Sarina’s
Mein Host – The Original Mein Host – was in his spot behind the counter, hands were shaken. No sign of Ali or Khalid. A Young Waiter attempted to bring me Poppadoms and Dips, I waved these away. Mein Host came over to serve me himself, a first. He immediately instructed another Young Waiter to bring me Poppadoms and Dips. Eventually I accepted the Raita only.
The Curry was Boneless, one associates the Very Best with on-the-bone. The Masala was Seriously Thick, the Meat was cut Bradford Small and ranged from Tender to Chewy. Oil collected in the crater I had made rather than around the edges of the Karahi. The Spice was Perfect, the Seasoning was a tad below what I hope for. The Masala was more Meat than a Blend of Onion and Tomato. This looked as if it had been scraped off the bottom of the pot. Sadaqat at the 
My final Bradford Curry for the foreseeable, not the – Wonder – I hoped for, still, not too shabby.
The shiny Menu was clearly new. So are the prices and the carpet – the Waiter informed us. Whatever other changes there have been to the Decor, the framed newspaper account of – TV Chef – Rick Stein’s visit was still on display. I have his book, I must attempt a Fish Curry.
Poppadoms (£0.40) were mooted by Howard, Yvonne and Mags. The Pickle Tray would also be ordered (£2.00), two? Mags specifically wanted Spiced Onions. Craig announced he was hungry and would therefore have a Starter. Two Sheesh Kebab (£1.00) would precede his Meat Jalfrezi (£6.50). Despite the Menu clearly stating that three Chapattis would be inclusive in each order, Craig added two Tandoori Roti (£0.50). I would never discover what we were charged for the Poppadoms, Dips and Roti, I simply knew my share would be £7.50.
Six plates of Modest Salad were distributed around the table, Hector passed given we were one short of a party. A pile of five Poppadoms were placed near Howard, Yvonne and Mags with the Pickle Tray. Spiced Onions were there, Mags was still expecting more. The Sheesh Kebabs were in fact Seekh Kebabs. It was just as well Craig had ordered two, they looked a bit lonely on the plate. Jonathan’s Shami Kebab was also singular, but he had a Sheesh Kebab to accompany. 
Everyone was nibbling on something except The Hector who had had a late night Curry at 
One cannot eat the same thing every day. Fish Curry can be hit or miss. In most years I would have had the Fish Karahi down the road at 
Jonathan’s Kofta Karahi looked most appealing, which reminds me that I have not had this for some time. The Meatballs were Large, the Masala was probably the same as I received. Jonathan too remarked upon the Sweetness of his choice.
Nobody had specified a Spice Level at the time of ordering, so presumably all Dishes were served at the Karachi Medium. With seven diners this was an Opperchancity to compare people’s Spice Tolerance. Simon found his Meat Potato to be a bit more than he is used to, but was very positive about the Meat content.
Craig prefers his Spice to be non-existent, however, it was not the Spice Level that was the focus of attention, but the two large Roti. These were relatively huge when compared to the Chapattis and most certainly had Girth. Bradford Chapattis do not compete with Glasgow’s 
Yvonne was most impressed with the Prawn content of her Dish. She assures me that three or four is all one normally receives, seven King Prawns lay before her.
Finally, Mags’ Koftas were on a par with Jonathan’s Karahi. I have eaten Kofta Palak at Karachi in the company of Marg and Ricky back in October 2010. This in fact was the 
Back out into the gale. It was time to head to
Sheesh Mahal
Lamb Chops Tikka Balti, the Cheat’s Curry because one has to accept that it isn’t. The Chops have to be cooked in the Tandoor, and meet the Masala just before serving. However, this is often how the Mainstream operate with their – Three Pot System.
The count of – four chops – was revised upwards to five, a Decent Portion, but not the – fifteen – once served to Hector at Glasgow’s 
For the second time today, I nearly did in all three Chapattis. Small and Thin, this was not a challenge.
I wasn’t leaving without saying goodnight to Sadqat. Yes, he was subdued. The night shifts taking their toll? I first met him when he managed the day shift.
Four nights in Bradford, just how much Curry will Hector consume? It all starts here. Howard, Mags and Hector departed from Glasgow on the 08.40 but arrived in Bradford by different routes and at different times. Only Mags would join Hector for the first Curry of the Trip at the 
Taj, Mein Hosts at the 
With only two other diners present downstairs and a family upstairs, Chef was able to produce our meals with minimal distraction.
Aloo Gosht, probably not on the Menu, but Mags’ Staple Curry, her third in five days. This would be the second one she finished. Served Boneless, it had the Classic Bradford Herb-rich Masala. Too busy eating my own, I only have Mags word for how well this suited her. The Spice Level was exactly to her taste: Chef must have been psychic.
Is this any good? I asked Taj as I completed my Photographic Ritual. He shook his head. I must introduce him to the term – Usual Rubbish.
With the Oil collecting at the base of the Karahi, this Lamb Desi looked so appetising. There was no Dry Methi on top, just Fresh Coriander, unless of course the Methi was Fresh too and mixed in. The full Bradford Curry blast of Flavour hit instantly. Twenty plus years of Bradford Curry eating, it is so Distinctive. One can easily tell Bradford Curry from Glasgow and Manchester, the herb content is the key. Far from being Saag/Palak, the Thickness of the Masala has set the Standard. It is from here that all comparisons are made.
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.
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.
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.
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.
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.
Dr. Stan ate his Keema Chana Potato Balti in near silence. The customary – Mmmm – was anticipated, not this evening.
The Lamb and Spinach Balti was strewn with the Dreaded Capsicum. Ricky was not bothered.
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.
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.