Day #3 in Manchester, time for a feast. Spotted last year, but temporarily closed due to a hiatus, Lahori Butt Karahi (142b Cheetham Hill Rd., Manchester M8 8PZ England) was today’s chosen venue. With – The Ladies – having lunch, Clive had little choice but to accompany me. When Josh arrived in Manchester last night, he announced that he was keen to sample another – Lahori kilo.
Walking up towards Cheetham Hill, we arrived at Lahori Butt Karahi bang on 13.00. Two doors down, our usual source of the – kilo – Lahori Badsha sported new tables and chairs, but was empty both before and after our meal. Lahori Butt Karahi had three tables occupied on our arrival, and more customers came and went during our stay, saying much about the popularity of this Curry Cafe.
A waiter gestured that we should sit at the table next to the counter which was set for three. I took the adjacent table, set for four. From here, I would survey all, in time. An open kitchen, one could in theory watch one’s Order being prepared. Another waiter and waitress, in turn, busied themselves wiping plates and then glasses, respectively. Bright and Shiny, photos were acquired as and when tables were evacuated. There was a continuous blast of hot air from above us, no cold room here.
The counter display had prepared Curry, not ready/fast food a la Kabana CH across the street. The mass of Fish on top of the counter was certainly inviting. That’s for another day, and who knows, the – whole chicken – suitably spiced and nothing like Nando’s, which we watched being served at another table. I don’t believe I have ever seen a – whole chicken – served in such a manner.
Having studied the business end of the menu, the Lamb Butter Karahi (£30.00) was talking to me. No need for Olive Oil (Zatooni) and another couple of quid. With the basic Lamb Karahi priced at £26.00, this must be the cheapest kilo served anywhere in the land. The Hiran (Venison) Karahi (£40.00) is one for the future.
With three of us, a Vegetable accompaniment could be managed. Mixed Vegetable (£6.00) would suit our purposes. Josh’s Bread preference was a Garlic Naan (£2.00). Clive and Hector opted for the Butter Naan (£1.70), one each.
The Drinks page intrigued, Jugs for £6.00, was this per litre, or even two?
No jugs – the waiter informed us.
Cans of fizz (£1.50) and a bottle of still water (£1.00) were duly ordered, two rounds, eventually. At Lahori Butt Karahi, no tap water is served.
The kilo order was duly noted, then time for the accompaniment.
No Vegetables – advised the waiter.
A Curry House without Vegetables, how could this be so?
It is written – I said pointing firstly to the jug option, then the Mixed Vegetable Curry.
He was nonplussed.
Daal Mash (£6.00) became the accepted substitute. Lentils are not Vegetables then?
A Modest Salad and two Dips were brought to the table. These remained untouched until the main event.
Settled in for the thirty minute wait, watching people come and go, it became apparent that it is the Asian community who frequent Lahori Butt Karahi, unlike the more cosmopolitan Kabana CH. The music certainly reflected this. A single voice, no accompaniment, Friday Prayer Music – is how I shall describe it. It was relentless. On a loop – Josh suggested.
Those seeking a table upstairs were denied.
The Breads arrived in a single basket, halved. Being Manchester, they had also been perforated, two negatives. Fortunately, the Naans had still managed to rise and create the required level of fluffiness. No blisters.
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Daal Mash
Large Lentils, surprisingly large, and so less of a – Mash. The sheen confirmed the presence of a minimal, but Oily Masala. Once divvied out, a Soupçon remained. As a – Side – this did its job of providing a Diversity of Texture.
Lamb Butter Karahi
This was certainly – the full kilo. With a more than acceptable Meat to Bone ratio, there was plenty of eating here, enough for three – to share. No Sucky Bones. With no Offal or Fatty bits attached, this had the appearance of – Quality Lamb.
Oil was separating from the Tomato-based Masala. Some of the surplus Oil was easily avoided when spooning out the portions. Far from – a glass full of oil – which one reviewer had claimed in another medium. There was no avoiding the Oily Lake on the plate. No Oil, no Flavour.
With the Salad and Dips suitably arranged on the plates, were were all set, something missing.
Cutlery? – I asked the other waiter as he returned from serving the aforementioned – whole chicken – to another table. Had he been called Manuel, he may well have replied – Que?
Forks, spoons – I clarified. He still looked bemused. In time, we were able to eat.
Behold the Tenderest of Meat, observation matched expectation. Dipping the Bread in the well Seasoned Masala, beautifully crafted Flavours were revealed. Being Manchester, Earthy, with Cloves coming though but not to the detriment of the other Spices. No Whole Spices, but the Masala had the true Desi Texture. Josh remarked that the Spice Level was not as high as he might have feared. Why do people believe that Chefs go out of their way to cause discomfort for their customers? A Curry is all about Flavour with hopefully – a wee kick.
Addressing the Daal Mash, this was a quintessential – Dry Curry. Once again, Clove was the most easily discernable Flavour. Whilst an array of Vegetables would have been preferred, the Daal Mash was something different.
A half Naan remained, Clive expressed no interest in finishing his share. Usually, when having a Keema Naan with his Karahi, Clive will leave the bulk of his Bread to the end. Today, no Keema Naan was on offer, the Bread was abandoned. Clive:
The food was good, no quibbles. The staff didn’t seem to know what they were doing. Clueless. Shocked when asked for cutlery. Josh:
The food certainly made up for the cluelessness. The meat just fell to pieces, velvety. The flavour wasn’t too overpowering, warmth at back of throat. That was a decent Garlic Naan.
Time to pay, I held a card aloft. This was acknowledged by the second waiter, the first being now more behind the counter than customer side. And so we waited. And waited.
I tried again – can we pay please?
And so we waited, and waited. All glasses wiped, it became apparent that the waitress was now in charge of dealing with payment matters. Eventually, she managed to transfer our Order from pad to till, and secure the printout.
The Bill
£49.00 Given two rounds of Drinks, great value.
The Aftermath
Two senior chaps behind the counter had just disappeared. The Calling Card was given to a chap who was decidedly more communicative than any encountered here today. I mentioned my previous attempts to visit Lahori Butt Karahi both here and in Bradford. I was informed that they have nothing to do with the Bradford outlet of the same name.
I was thanked for coming.
As we put on our coats, so a family with two weans sat at the table we were first offered. Timing.
2025 Menu
What time are we meeting? – texted Steve.
What was Clive to do with the Rice? Maggie, who was trying to avoid calories, considered Chicken Tikka (£5.00) to suit her needs. This was served with a Raita smothered Salad and Spice Onions a la Lamb Chops. It did the job, Maggie was once again impressed. The remainder of the above was 
For Marg, who had been out for porridge earlier, a mere Indian Tea (£3.00) was once again her order. A cheap date. 
A huge slab of Pollock (Saithe/Coley) shrouded in baked on Spice, sat atop the standard 
From the adjacent table, Steve remarked:
Not a bad start. Whilst the Fried Fish, as normally served, would certainly work as a meal, the added Masala turns this into a – Curry. The Masala is also required to keep the Rice – Interesting. 
The philosophy behind this is therefore along the lines of my own order today. Kofta Anda, I would have had if no Fish been available. Dr. Stan’s creation only commanded a single Meatball and piece of hard-boiled Egg. He did, however, have Spinach shrouded Potato, Meat and of course the joyous Karahi Masala. 
The first trip of 2025 sees Hector, Marg, and a fair representation of – The Company – in Manchester. This year, a week earlier than our norm as fans of The Famous may be invading Manchester next week. 
Rizwan brought the Karahi, my choice being – on-the-bone – already arranged on the substantial portion of Fried Rice. Being Day 1, and this late in the afternoon, I knew that every grain would be managed. Rizwan also brought the three tubs of – foliage. Ginger Bits, Coriander and Sliced Chillies, help yourself, create the Spice Level one desires, add the varied Textures. A winning formula. 
The so distinctive 
Marg had made a point of asking for Salad at the point of ordering. Lamb Chops at 
Four big Lamb Chops – began Marg – I asked for them well done and they were. Full of spice and enough carbon to keep mum happy. I was able to gnaw every chop after I had enjoyed the soft meat.
Masala Tea afterwards was a full mug with sugar and a great way to finish a meal. 
Alan, Tracy, Marg and Hector out for Curry, this takes an unbelievable amount of planning, so rare do mutually free nights coincide. Tonight, Curry in Helensburgh, a rarity in this era, but commonplace a decade ago. 
With the table booked for 19.30, we were offered a choice. Away from the draught of the door seemed preferable, success, another warm room. 
The 
I forgot to ask for well-fired – admitted Alan. Still, the extremities were suitably – black. The appearance was of well marinated Chops. 
Six large pieces, quite a plateful. I assumed it was Haddock smothered in the Spicy Batter. I could happily have forgone the Curry and had more of this. I feel a return to 
Mint was mentioned in the menu, enough to put off the Hector, but not Marg. Nobody was expecting what came. A Curry with a Chapatti lid baked on, in the style of clay pot cooking. More Bread, just what we didn’t need. 
My main dish looked like a pie. I had to cut inside the dish to remove the Chapatti lid over the food. I had an abundance of very tender Lamb pieces, slow cooked in this pot. Plenty green foliage within the Masala and I expected it to be a strong flavour of mint. Instead, it added flavour but it was not overbearing. I managed to eat the lid with my meal, and added both Mushroom and Dham Rice with Chickpeas (Alan had ordered for us). The ambience was enjoyable and important for me to try new dishes. A lovely change. 
Beneath Podina Gosht on the 
I have seen Malaidar at 
Both karahi had clearly been sat under a heat lamp/grill whilst the above was being prepared. There was a black, toasted crust on top, fortunately Alan and I are not going to complain about a bit of Carbon. The Garnish of sliced Bullet Chillies and Ginger Strips had been added at the point of serving. 
The Thick Masala was Methi-rich, eating this with the excellent Naan was sheer joy. The minimal bone content featured one Sucky Bone. No – bag of bones – here. Columnar Lamb, not the cuts I associate with – Desi. Tender, tasty, but the Seasoning was below the Hector idyll. Alan admitted that he may have forgotten to add the – Seasoning – suffix. 
With the volume of Rice and the included Vegetables, a meal to enjoy. I wish I could have eaten more. Alan:
The food was exquisite. Spicy, with extra seasoning, perfection and a lovely chapati, all with a small cider. 
I appreciate that this is a popular Desi Curry with some, however the Pakora goes mushy in the Masala. A somewhat Creamy Masala, the four of us had no more than a Soupçon. 
Better eaten cold – advised Rocky when he saw how much was left. 
The Bill
A hundred reviews, few have been sycophantic. 
Mr Baig was busy in his office as I walked along the newly created corridor at the entrance. There was an acknowledgement. The young masked waitress led me to a table mid room. She picked up the 
A jug of tap water completed the Order. The strange aftertaste I found in Southside venues last summer has gone. 
The closure of the nearby 
Consistency – used to be the issue. Since the Desi Korma reappeared on the menu, this has evidently been sorted. However, the garnish of Flaked Almonds never appears.
The bone count was such that there was plenty of Meat to be enjoyed. The Sucky Bone is always a sign that quality Meat has been served, the marrow also adds to the overall Flavour. Four whole Cloves, perhaps the single Spice which gives Punjabi Cuisine it’s distinctive Flavour. Both Green and Black Cardamoms were revealed, then surprisingly, the Lemon Rind. Ah, the Citrus. The skin of the Red Chilli may be down to the Hector accepting – Spicy. 
In the pages of 
The Meat count was into double figures, the bone content is revealed above. The blended Masala had an Oily sheen, there was no residue. As ever, I kept some back for the end game, but too much Rice was not going to be an issue, every grain would be eaten. 
Getting a posse together to justify a visit to 
Somehow, we ended up at the same table I have occupied on most of my previous visits in company. I managed to avoid having the soon to set, but still brilliant, sunshine blinding my eyes. 
Having previously agreed that Marg and I would be sharing the kilo of Lamb Karahi (£29.95) from the – Desi Khana – section of the menu, we did not need a Starter. But, given the advised thirty minute wait for this creation, – we could share a Starter. Marg and Wendy appeared to have a tacit understanding that – sharing – was the way ahead. This only works: a) if there’s enough to share, b) one actually wants what others order. 
The two other tables, originally occupied, were soon free, an opperchancity to take a couple of photos of the room. A somewhat chilly room, Alison would keep her coat on throughout our stay, but then she has left the 
Wendy hadn’t expected a cold Starter and reckoned this should have been made clearer on the 
Five pieces, modest or miserly? By the time Marg wheeched two and placed them on the plate with the Gol Gappa, there wasn’t much for the Hector to sample. Two pieces eventually came my way. They appeared to have been double fried, as is the norm. Spicy, well Seasoned, moreish. 
The two Chicken Kebabs were devoured by Alison, who was clearly enjoying her selection. There was a – thumbs up – from the far end of the table. This was a better value Starter than the two above. 
Due to his dietary restriction, it was safer for Steve to leave the accompanying Raita alone. Using the utensils, Steve set about dissecting his piece of Chicken. Well fired, with a Spicy coating, this went down well.
Hot plates, cold room – was noted as the dinner plates arrived. Six diners, five mains, it’s a pity there’s no video of the food being presented. The various dishes were assembled on a tray brought to the side of the table. Each had a lid, to preserve the sense of occasion. Three (!) portions of Pilau were presented, enough for all those who desired Rice. 
The Naan was served whole, and in the style the Hector seeks. Both a good size, risen puffy, blistered, only the lack of a Buttery Sheen stopped this being the perfect Tandoori Naan. But a scrap would remain at the end, so, certainly enjoyed.
The Chicken Tikka sat on a bed of sizzling Onions. To fill out the platter, halved Tomatoes and large wedges of both Yellow and Green 
There was a lot to get through. The 
How was this a – Bhuna? The Masala may have had a sense of viscosity, but there was way too much of it. Bhuna is what led the Hector towards – Dry Curry – all those decades ago in Vinicombe Street (Glasgow). Had I been served this there would have been questions asked. My tuppence worth is written, however, it was Alison who has the verdict:
Nine large pieces of Lamb Tikka sat atop a bed of sizzling Onions. No 
The Hector could have done damage here, this looked wonderful, an intensity of Flavour, understood. I feel a mixed Tandoori coming soon. And the joy is, anyone can do this, any cafe/restaurant with a Tandoor. Peter:
The 
Wendy was also encouraged to sample the Masala in the Lamb Karahi and pronounced hers to be better:
A sprinkling of Coriander plus Ginger Strips topped the Karahi. Large pieces of Meat, it was impossible to judge the bone content at the start. I’ve seen – larger kilos – and given the ease with which Marg and I took care of this one, the quantity was not a challenge. I must point out that the price of – the kilo – at 
Cumin came through in the melange of Flavours. Dry, Earthy, this was delightful eating. Tender, tasty, as the Meat was, it was not giving back the depth of Flavour as, dare I say it, 
Business here remains healthy, despite the reported opening of quite a few more Punjabi Curry Houses in Edinburgh. These I shall have to track down, which could take years given how rarely I am through here. 
Ayr, a somewhat spontaneously chosen locus to bring in the bells. The Hector was charged with finding somewhere suitable with only a few days notice. It is twelve years plus, since Marg and Hector last set foot in this once famous seaside resort, now identifying as a – university city. Then it was 
Priya – Authentic Indian Kitchen (
Entering the restaurant at 18.00, a family of five, including the obligatory – wean – was in situ. Two other groups would subsequently arrive which restricted photographic coverage of the interior. A long, narrow room, the bar is on the far right, the kitchen at the end. Marg could see four people working there. One sported a turban, two were indigenous – British.
The waitress brought the menu and took the drinks order: a 750ml bottle of Sparkling Water (£3.25). A decent price. 
As is oft the case, Hector’s choice of – Authentic Curry – was already known: Methi Gosht (£11.95). Marg opted for Rara Gosht (£11.95). 
The other table was tucking in to their Poppadoms etc. whilst we all waited for our mains. Meanwhile, the wean was conducting experiments with gravity and also converting potential energy into kinetic. 
The Naan was an absolute delight. Large, served whole, tear shaped, risen, puffy, blisters, this was a Naan! With so many interpretations of the flatbread served as – Naan, perhaps it’s about time we had a specific name for this perfect example of the genre? Tandoori Naan no longer feels enough.
The medium-sized karahi was packed full of decent-sized pieces of meat. On reaching double figures there was no doubting that – the third Dish – would not be required. Being a Mainstream Curry House, I was confident that this Methi Gosht would be in my preferred style. Here was a Masala rich in Herb, not the – Desi – Herb Mash lacking in actual Masala. For once, Mainstream wins. Being a UK Curry House, there was no sign of the Cream which is common across Europe. 
Ah, the taste of Methi, glorious. There was a huge Herb blast. Gone are the days when the Hector would ask for every Curry to be topped with Dry Methi. Perhaps these should return? A standard addition to the – foliage. 
The Spice Level took me by surprise, and kept building. Some might not have been comfortable with this. The Seasoning was neither intrusive or lacking, well pitched. 
With a tingly tongue, the Spice still built as I ate. The combination of Mushroom Rice, Naan, Methi-rich Masala Mash and Meat, was a joy to eat. When the waitress checked on our progress/enjoyment, – Excellent – was declared.
Topped with Coriander leaves and stems, this Curry presented as – Thick – as Curry can be, the antithesis of the Shorva which too many accept as – Curry. Such was the quantity of the Meat and Keema in the karahi, the Masala had to be minimal, an elegant sufficiency. 
A Soupçon crossed the table. Umami! The Meaty blast was certainly pronounced. There was nothing here not to like, but if one likes Methi, then Hector’s Curry should still entice. Marg offered a word, or ten:
I was ready for my food. These tender pieces of lamb with minced lamb was a perfect combination. The sauce was rich and full of flavour. The Mushroom Rice gave me different textures and added more vegetables to the dish. The Naan was light and crispy and allowed me to scoop up the Keema and sauce. A very enjoyable dish. 
As the table was cleared, so Marg asked for Masala Tea. The waitress looked puzzled. Chai – I proffered.
The Bill
In a departure from the oft wedged Cumin Seed, this evening, it was pieces of Herb which eventually dislodged. Methi, man. 
Not for the first time in these pages, the saga is being told of Hector being invited to dinner and bring the food, cooked of course. A change from last week when Marg had me cook – Lasagne – for four – and btw, you won’t want to come, it’ll be all hockey talk. 
On the eve of Marg’s favourite festive day, the afternoon was spent preparing all this: 
With all three requiring Onions, cue the bags of frozen, nay tears. However, they are saturated on defrosting, the water has to be boiled off, and once added to hot Oil, they are a bu**er to turn to pulp. 
Marg enthused about the naked Masala, it had a – kick – but was considered to be – not too Spicy for Wendy. There was more to come.
To me, the intensity of Flavour, even after the Cream had been added, was beyond anything I have ever been served in a restaurant. Creamy Curry does not have to be – bland.
Across the river, the Mushrooms and Salmon were finally added after the Masala was fully reheated. The final outcome was a seriously viscous Masala, full of Flavour, complemented by the Salmon, the Mushrooms added further –
The recipe stated that the Cauliflower should be added minutes before the Potato. Why so long? Cauliflower usually cooks in next to no time. The Potatoes were par-boiled, a lesson I have learned, the hard way. 
As the news spreads of the wonder that is the Lamb Lahori Karahi (£13.00 – large), served – on-the-bone – at 
Marg, who was not having 
A Chapatti (£1.00) for Marg, and two Tandoori Nan (£1.50) completed the food Order. As I fetched gasses of water, so Stewart asked for a Can. 
Arshad held aloft a ready portion of Nihari Lahori Style (£10.00). 
The presentation of the large karahi was a wondrous moment. How long have they had this tucked away? Two large portions, near enough the kilo, and remember the price. The abundant Meat, topped with Ginger Strips, protruded from the rich Masala. 
With the key ingredient of the – foliage – now added, it was a game of two halves. 
Meanwhile, Hector had had his Bread quota and was inviting Stewart to clear up. With his plate wiped clean, Stewart took care of the remnants in the karahi, nothing wasted. Stewart:
Chicken Mince, finely chopped Onion, and plenty of Potato pieces, without needless Masala, and not a trace of Oil, this was a classic Desi – Aloo Keema. A Soupçon came Hector’s way. Given that I was eating 
Chicken Mince with plenty potatoes. Full of flavour with a spicy kick. A good helping which complimented the Chapatti. Did not manage to finish the bread. Half way through, arrived a dish of freshly chopped coriander. This added a lovely blast of coriander to the meal.
Green Gates (285 Sauchiehall Street, Glasgow G2 3HQ) recently took over the premises occupied by 
The waiter brought two menus, the – Lunch (£10.95) – and the – Pre Theatre (£13.95). The main menu was available also, I was informed, but I had already decided to go – cheap – today after recent excesses. The Hector cannot support all of Glasgow alone. 
During the wait, I fetched the main menu. Hadiwala Gosht (£14.95) is served – on-the-bone. Lamb Kadhai (£14.55) made no mention of the – 
As I took in the new surroundings, there was clearly much space opposite the bar. More tables could be added, as and when. The musak was different too. Given the time of year, respite from the usual nonsense, today, Disco-Schlager Musik. Dig it, man.
A chap appeared from the kitchen bearing the complimentary amuse-bouche which is a feature of 
Four, decent sized pieces of Pakora were accompanied by an Onion, Olive and Bean Garnish, a pot of Chilli Sauce and a slice of Lemon. A meticulous presentation, I wasn’t sure where the Lemon fitted in. 
The Pakora did not appear to have been double fried, the exterior was a stimulating change. Featuring Onion and Potato, this was suitably filling. Why does mainland Europe get Vegetable Pakora so wrong? The Chilli Sauce was not too Sweet. 
Behold the Naan! The Plain Naan (normally £3.25) was exactly what the Hector seeks. Served whole, the tear shape confirming it had come for the Tandoor, thin, risen, big puffy blisters, the buttery sheen. This was worth the entrance money alone. 
A Tapas-sized handi, one cannot expect the full portion in a Lunch Menu. Normally, I would eat directly from the handi, but given this was visit #1, I decided to turn out the contents on to the heated plate provided. 
Five pieces of Meat, eight pieces of Potato, sat atop the Thickest of Masalas. Finely chopped Onion and Garlic permeated the Masala, as hard as I looked, I saw no Tomato Seeds. I believe I did see pulped Meat in the Masala. The yellow colouring in the Potato suggested it had been given a chance to absorb the Spice. 
The Spice Level was decidedly – medium, the Seasoning was not in one’s face, but certainly sufficient. The Tenderest of Lamb, I found the interior somewhat Dry and not giving back the Spice. In these pages, this is what identifies the Mainstream over Desi. The Potato, however, had done its job, and was why I had opted for this Curry. Here was the full Flavour of the Masala. There was hardly a trace of Oil. 
Having consumed way more Bread than was proportionate to the quantity of Curry, I admit to struggling with the final pieces of Meat. The Dry-ness may therefore have be down to the Hector palate. 
No Calling Card, Mein Host was well aware of my presence. I remarked on the new décor to the waiter, the removal of the mirrors and told of Marg marching into the kitchen because she had lost her bearings due to the multiple reflections. 
