A Noon checkout in Manchester, a 15.00 check-in at Huddersfield, no booked Breakfast, a perfect Opperchancity for a Curry Brunch. Dera on Cheetamhill Road was on Hector’s radar, they used to open late, then opened early for Breakfast, no more we discovered. At 12.30 there was no sign of activity.
Plan B – said The Hector – Queensbury.
Marg insisted we phone The Man from Bradford to inform him of our intended Curry-Heute, alas before Hector could get a word in, Ricky proclaimed he was busy, his loss. Sarina’s (25 High St., Queensbury, Bradford BD13 2PE) was telephoned to ensure they were open this Wednesday Lunchtime before we headed to the Hinterland of Bradford-Halifax, success. Half an hour later we were climbing the hill from Brighouse towards the highest Village in England, we were able to park across the street.
Craig, Yvonne, Marg and Hector entered Sarina’s just after 13.15, we were recognised instantly, by Lorraine the co-host.
Where’s your friend?
Dr. Stan was also remembered. In other words, she remembered us also.
The same table as last time was chosen. Two Local Ladies were in situ, there would be no evidence that they were here to eat, simply drinking tea and out of the way of the traffic. They would engage us in conversation intermittently, the Curry-Heute Website was mentioned by our Co-Hostess. One would assume that the Favourable Write-up from our first visit had been appreciated.
Omelettes, Fish Cakes, Bangers and Mash were on offer. Craig admitted that had he not been in a Curry House, he would have been tempted. Curry is the only thing Yvonne has managed to eat and enjoy in recent days, she was up for it. Last time Marg had a – Wrap – this time, Hector was determined to find a Curry to suit her Lunchtime needs.
Meat Makhani (£5.95) – I suggested to Marg. Hopefully, – Creamy – would entice. Marg accepted this, I decided to try the Makhani as – Something Different. With Extra Chillies and a Coriander Topping this should give the Dish the required boost. Craig and Yvonne were less adventurous and would have once more the Chicken Bhuna (£4.95) that impressed on the last day of 2015.
One Portion of Rice (£1.80) was ordered for Yvonne, six Chapattis (50p) would be shared by the three. Bottled Water for two was ordered, no Sparkling Water was available. Marg had Peppermint Tea. Hector kept his Palate – Dry and Receptive.
Yvonne remarked on the number of Ladies who kept emerging from the Kitchen. Sarina – herself – presented and placed a Soupçon on the table. This was a Sample of Lamb on-the-bone which she had just finished cooking. This was for The Hector to sample, I did. Gosh! The Lamb was still a bit on the Chewy side, the Flavour was – Something Else – Cloves were in there, is The Bradford Secret? I was having this. The second piece of Meat was mostly Bone so went untouched until Hector took care of it. The others tasted the Sauce which was on the small plate. All were impressed. It was agreed that my order would change to Lamb on-the-bone. Was I still having this as Makhani? Suspense.
It was established that today was the first day of operation for 2017, we had timed our visit well, every Dish was as Fresh as could be hoped for.
Chicken Bhuna
Two Portions of Chicken Bhuna arrived, the Spicier version went to Yvonne. She took about half of the Rice. As with the first Curry of 2017 in Bradford two days previously, Craig was enjoying every mouthful. Knife and Fork in hand, he extolled the Delights of his Mild Chicken Bhuna.
Delicious.
Spot on.
Nailed it.
I could eat the same again, I love the intense flavour – without the spice.
This did not stop Craig having the last morsels of Yvonne’s. She too had thoroughly enjoyed her Bhuna Experience.
Very —-, what I ordered, with a good kick to it.
Meat Makhani
One Portion of Meat Makhani was presented, for Marg. Given that the Portions are very much – Lunchtime – they are somewhere between Tapas and a Main, Hector briefly considered ordering this too. However, Hector had another plan for this evening?
Marg managed to blag some of Yvonne’s Rice and therefore only ate one Chapatti.
A lovely mixture of cream and herb, with loads of Lamb.
Well worth the visit.
So, three very satisfied Customers, now for The Hector.
Lamb on-the-bone
What came was Lamb on-the-bone, as ordered. Dipping a Chapatti in the Masala beside the Meat there was an immediate – Splash. One polo shirt stained. I decided it would be better to decant the contents of the Dish on to the plate. Now I could see the Perfectly Minimal Bradford Masala.
The Seasoning brought out the Full Melange of Flavours, with an impressive Kick, this was – Stunning! Not just Very Good, better than Excellent. This was becoming one of those too Rare but much sought after Sublime Curry Moments.
The Lamb was considerably less chewy than that which had been presented moments before. The Etiquette of Chapatti in hand was maintained, Meaty Bone alone when required, forget the formalities, just get stuck in and enjoy. I did, this was a Truly Immense Creation, one of the Finest Curry Experiences, Ever!
Should I have ordered another Portion? Craig would have easily been persuaded to have more Bhuna. No, tonight in Huddersfield, Lahori Taste awaits, hopefully. They impressed so much last time, however, Sarina’s has upped the ante.
The Bill
£30.60. This was for four.
The Aftermath
There had to be another photo with – The Ladies. The Local had to get in on the act, so it goes.
I asked Sarina what she would like her creation to be officially called, we agreed on:
Mutton Handi on-the-bone. (£7.95)
Next time I shall phone ahead and ensure this is available, meanwhile, Sarina’s goes straight on to the List of Hector’s Recommended Curry Houses.
The Fish Pakora came first, not unexpectedly. Seven Decent-sized Pieces of Fish. Marg noted they were not in Batter, well, a Thin Batter. This was more like Fish Tikka. A Steel Tray with a Modest Salad and Dips accompanied, this turned the Near-naked Fish into a Meal. Normally, Hector would have taken a Sample, not tonight, something wicked this way comes.
The Flat Karahi are a feature of this region, one can see instantly what there is. There was no need to count the pieces of tender Lamb, there was Loads, – Large – indeed. Behold the Lamb Karahi, surely the Voyeur will appreciate the Splendour of what is shown here?
The Hector Scale of Seasoning and Spice has been perfected. This was the Second Wonderful Curry of the day, the Ingredients may be similar, the outcomes so different. Somehow, in this part of Yorkshire, Here lies the Joy of Curry, and the reason that Hector is able to apparently eat the same Food so often. The Masala was so Rich in Flavour and in the correct ratio to the Meat content. As the Oil collected around the edges of the karahi so I felt totally at home. This is the Food I seek, and I find it in Bradford and its South and West Hinterland.
The Meat and Masala across the line started to diminish. Having finished the Fish Pakora, Marg was getting stuck in to the Karahi. My Saturday Lunch! Both appetites sated, there was still a Substantial Portion to take away.
Three Chaps walked in to the empty Restaurant in front of me, there was a wait whilst they sorted themselves. Tea? Oh well. The Lamb Karahi (£5.50) served in the Northern Quarter Curry Cafes bears little resemblance to that served in the Glasgow or Bradford equivalent. The Masala is more plentiful, the style towards Shorva. There must be an attraction. A Chapatti (70p) completed the order. Just one? – asked the Chap who served. This was all the interaction, I am not so well known here. The Ritual Photos should have brought some air of recognition.
The Chap who brings – The Curry – did so as soon as the first three Chaps received theirs. I took my plate back up to the counter where Freshly Chopped Coriander and Green Chillies were located. Careful with the Chillies, Carefree with the Coriander, I took my seat once more. Oh yes.
The last traces of Masala were mopped up, Satisfaction was achieved. Where’s Marg?
The Replacement Samsung revealed the Locus of nearby Curry Houses, one name stood out. 
The Lamb Handi was asked for – without Capsicum. The New Waiter assured me that none should be there but recorded the request anyway. Above Medium Spice – was requested, along with a Garlic and Coriander Nan (£2.90). The prices here appear to be the same as the 
A Piping Hot Curry was presented along with a Quartered Naan. The Kulcha Naan at Rusholme 
The Spice Level was reaching that associated with – Vindaloo – on Hector’s Palate, this would be a Test, a Curry to treat with Respect. Tick the box for the all important Seasoning Level, this Curry was impressing The Hector.
This Lamb Handi reminded me of my favoured – Meat Bhuna Vindaloo – ordered so regularly in Glasgow’s Southside back in the 1970s. If this Curry was a Trial, then The Hector was Guilty – Guilty of enjoying this Very Spicy Food.
It has been brought to Hector’s notice that the Curry House Chaps of Bradford have been enquiring as to my whereabouts of late. Why is it before I retired I was in The Curry Capital more frequently? This had to be rectified, today.
Our Rendezvous with The Man from Bradford, aka – The Rickmeister – was at 13.00. That the chosen venue was the Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW) was never contested. Sadly we were delayed by an hour due to a rather nasty RTA on the M1 at Meadowhall. Ricky was collected from his Castle, Marg gave up the front seat, Craig and Yvonne had to breath in. The Passat felt more sluggish suddenly trying to cope with the Hills of Bradford.
Starters were the last thing I had in mind today, just bring me the Bradford Curry. However, when Craig announced he was having Seekh Kebabs (£2.70), there had to be Lamb Chops (£4.90). It has been a while, it appears – The Appetite – has returned.
Five Lamb Chops for £4.90. The Chops were Substantial. Served on a Sizzling Iron Platter with a Bed of Onions, this was the Perfect way to kick off 2017. Suddenly I was down to Four Chops, Marg felt an entitlement. During this, the photo opperchancity for the Seekh Kebab escaped. The Spice was Magnificent, the Seasoning even more-so. One could be tempted to come here and just dine on Lamb Chops ad nauseam. Lamb Chops Tikka Balti (£9.50) will have to be tried, maybe next month.
Mince, Peas, and Potatoes, Marg’s Favourite Dinner, with or without that which turns it into Curry.
Yvonne has not eaten much in the last few days due to an – ongoing lurgy – hence her quote:
The Spinach and Lentils were well within the mix, a Dish Hector will have to try. Ricky has probably been round the entire Menu at 
The name suggests an Afghanistan influence, a feature which made The Hector take special note. However, Chicken and Chickpeas do not float Hector’s Boat. Craig had other thoughts. If his Seekh Kebab impressed, this Balti raised his Level of Satisfaction to further heights. Craig was giving almost a running commentary on the extent to which he was enjoying being at 
The Bradford Taste was in Hector’s face from the off, this is why I come here, such a unique experience. Two features of this Curry spoiled Hector’s day. The Lamb Balti was lacking in Seasoning, significantly. This was almost enough to spoil this Dish, the second criticism nearly pushed Hector over the edge. Capsicum, since when did Sheesh Mahal Chefs add this Ballast? The
Marg and Hector managed only three of the six Chapattis which were served. Ricky advised Craig and Yvonne they should eat the centre of their Rotis, as the edges would crisp, they did. Some venues do not differentiate between Chapattis and Rotis and try to pass them off as the same thing. They are not, IMHO, Chapattis win every time.
Now to ensure that the Karahi would be served as expected of a Desi. I asked the Waiter if Capsicum would be present, he said they were in the Sauce. I was then asked if I was allergic to Capsicum – only in terms of how angry the presence of this Ballast makes me. No Capsicum – was noted.
The – Foreword – in the Menu makes it clear that Kebabish Grill is an Independent Operation and is therefore not associated with the Chain of similar name. They also claim to have the largest open grill in Scotland. One has to pass the preparation area at the door, it would be good to be able to hang around here and watch The Chaps in action. Our Waiter presented two Dips and a Salad, Olives! I wondered how I had ended up with Olives last time here. Marg and I devoured the Olives, Mother swiped the Lemon Slice, the Dips remained untouched.
The Desi Karahi Gosht looked Spectacular and was reminiscent of that served at 
The Lamb Curry was a Classic – Meat served in a Thin-ish Masala. This is what The Mother of Hector served from the early 1960s, what I was raised on. The Boiled Rice was enough for two, Mother scraped off the top, leaving still enough for two. Perhaps I need to find a venue which serves Pensioners’ Portions, only half of the Lamb Curry was consumed, too much for an Octogenarian, or did Mother have a cunning plan? I helped myself to a piece of Meat, by now both Marg and Mother had commented favourably on the tenderness of the Lamb. Tender indeed, however, the Lamb Curry was not Complex enough for Hector’s Palate. Still, Mother was in raptures:
The Lamb Muglia (Mughlai) Masala was topped with a layer of almonds. Beneath was a most acceptably Dry Masala. Once more, Marg had a Mountain of what looked like Brown Rice, it wasn’t. Observing my notes, she disagreed that she had – hardly touched it – we agree that half was left, enough for two then. And so the lesson has been learned, at Kebabish Grill, share a Rice. No Sample came my way, we have to accept Marg’s verdict:
Ten minutes over the allotted ninety in the car park, just how pernickety are the administrators? Just ‘cos they have power doesn’t mean they have the right. The New Year may get off to a bad start.
And so 
The Four Diners of the Curryopolis entered just before 19.30 to find the place empty. The optimum table was chosen, adjacent to where Marg and Hector had observed all the Shenanigans on our 
Menus were provided, were these new? I checked the price of a Tandoori Roti, still £1.20, there is a Sanity Clause. Hector has yet to have Lamb Karahi on-the-bone at this venue. I really should present, make my order, then return the next day. When it came my turn, I showed photos of 
On my 
A Colourful Salad was placed mid-table, a welcome gesture. Four Hot Plates were then set before us, I could bring The Mother here. The Mains arrived soon after.
From the first taste there was a Blast of Methi plus that particular Lamb Flavour which can only be achieved by cooking the Meat on-the-bone. The Spice was Fine, a bit more would have been tolerable. The Seasoning was Sufficient in one mouthful and lacking in the next. I then realised that the Temperature of the Dish also varied from as Hot as I would like it, to approaching Tepid in in parts. Stir the Curry, Hector! The Lamb was Soft-Tender to Suitably Chewy and in double figures. Six Bones were leftover, three of them Sucky. The Bone Marrow made all the difference.
Hector would have asked for Methi to be included, Marg has no such obsession. Without the Potato, this time Marg was able to clear her bowl, apart from her half of the Large Green Chilli. I assured her that served – Raw – they retain their Kick, these had been cooked-in and therefore had lost their edge.
Bhindi Gosht
It was time to study what was quite a different Menu. The standards were there, but under – Chef’s Specialities – was an array of Dishes which required close reading. The range of Bhoona Dishes was encouraging, there should be a Hector Curry here somewhere, then Afghani (£12.95) was spotted – Double strength sauce thickened with tomato puree and garlic, sprinkled with fresh coriander. Given my penchant for Punjabi-Afghan Cuisine, this could be the basis for a reasonable assessment of the Light of Bengal. Alas, Bengal is on the Bangladesh side of 
A Chap in a Chef’s hat was charged with delivering the Curry. Placing the Afghani before me, he drew my attention to the Green Chillies, presumably to verify that these were permissible. Three, at least, whole Green Chillies were embedded in the Burgundy Masala. The periphery of the Curry had a Micro Salad. Served on a flat plate, the Afghani was presented in such a manner to convey that Rice was not appropriate for this Curry. The Paratha was set beside the Afghani, a sensible size, scored into quarters but not cut through, Layered and Flaky, this was the Perfect Paratha.
The Lamb Gujerati Bhoona and the Mixed Vegetable Rice had the luxury of a hot plate from which Marg could help herself. Covered in Paneer I was initially worried Marg may find this off-putting, not the case. Beneath the Cheese Topping lay Lamb in Minimal Masala and an acceptable quantity of Onion, this looked like a Bhuna should. Marg announced immediately – This is lovely, the meat is not the tenderest, but tasty. Hector was still taking photos, a struggle given that I was in my own light.
The – Double Strength Sauce – was a fair description. I was careful not to touch the Green Chillies until I had given the Masala a thorough appraisal. The Spice definitely had the – Wow, the Seasoning should have been more. Finely Chopped Onions permeated the Masala, Tomato Seeds were visible also. I doubt if this was therefore a Tomato-only based Masala, unless the Onions were simply added later. Afghani, this was far from – Namkeen. Marg took a Soupçon and announced she tasted Cinnamon, I did not, a more Global Flavour came my way.
It took over an hour to reheat the Hector Curry, we were in no hurry, but as 20.00 had passed, we lost two of our Diners. Only seven diners sat for Curry in the end meaning it appeared we had just scratched the surface. Hector’s Curry was favourably received. The Spice Level was not for the faint of heart though Fiona thought her Korma was – Spicier. The Seasoning was there, the Pickle sufficient to justify the tag – Achari. The combination of Fresh Coriander and reconstituted Methi provided the required Masala with Herbs, as opposed to a Saag/Palak cop out. Alasdair was disappointed that I had not produced Lamb on-the-bone, but I did not know my audience. I had to be pleased with the Texture of the Lamb, most Tender, with hints of Lamb Pulp left in the not excessive Masala.
Cooking for ten, not something one does every day, a pressure cooker makes all the difference.
Omar started the conveyor belt of Nibbles: the Dips, Spiced Onion, a Salad with Pickled Chillies and Poppadoms. Naveed brought two halved Chapli Kebabs. This was more than enough to get us started.
The Spiced Onion, Hot Chilli Dip, and Pickled Chillies acted together to create Spicy Lips. The Chapli Kebab tasted Fresh, the cumulative Spice Level was intense. Dr. Stan could probably sit and eat these all day. Naveed came over once more with a Tandoori Chicken Leg, halved.
As the Starters were finished so the Mains arrived. Two Large, Very Large, Flaky-Layered Parathas, Excellent. This is how they should be served, why can so many venues not manage this?
This was a Portion of Karela Gosht, on-the-bone, eight pieces of Lamb, three bones, enough. When was the last time I counted the pieces of Lamb at 
