Mr. O’Leary brought Hector back from Nürnberg to Manchester this afternoon for even less than he charged to take me there: the joy of being able to fly midweek. The train from Manchester Airport was bound for Glasgow, however, Hector had not taken the risk of a flight delay screwing up a cheap train north. There was nothing for it, stay over and enjoy the Best of Manchester.
It is always a treat to visit Dera (433 Cheetham Hill Rd, Manchester, M8 OPF), entering just after 20.00 I was surprised to see the main dining area was empty. I was taken to the side room where a few tables were occupied. People had stayed in this evening, no doubt still glued to their TVs after the US Election Result. Shockeroony.
The Menu was brought, the bound version is so different from the Newspaper of old. Dining alone in the evening unfortunately meant that ordering a Lamb Karahi was not on, it comes by the Kilo. I asked the Waiter, he pointed to two Dishes on a list. One was Chicken, the other Lamb on-the-bone. Lamb Masala (£7.95) it was with a Naan (£0.95). The Waiter was unclear as to whether I would be getting Lamb on-the-bone, he scored out whatever he had written and started again. Lamb on-the-bone. A Mango Rubicon (£1.95 – eh?) was ordered also.
Two Sauce Boats containing Dips were brought with a Bottle of Tap Water, none were touched.
The wait was not a long one, what else did Chef have to do?
The Naan in a Plastic Basket was Thin and Light. The Rotis here tend to crisp, indeed do Rotis not always do this? The Naan retained its softness.
The Aroma from the Lamb Masala was Wonderfully Distinctive. I could almost taste it before I started. Fifteen pieces of Lamb sat in a Thick Brown Gravy-like Masala. How different was this from the Shorva served in Deutschland in recent days? This was Real Curry, Punjabi Cuisine at its finest. Topped with Chunky Slices of Green Chillies and Ginger Strips, there was a considerable bite. Hang on, something was missing. Where were the Bones?
The Spice Level was Ideal, aided by the Chillies, the Seasoning a tad under. After the Erlangen Curry House, all Curry is going to be considered Under-seasoned for the next few weeks.
Just over half of the Naan was eaten before I had to accept that if the Lamb was going to be finished, the Bread had to be abandoned. It takes time to eat this much Meat. Normally I am serevd Curry in a Karahi which can retain heat. The white soup plate cooled, so did the remaining contents. This took the edge of the endgame, still, Wonderful Curry. Distinctive Dera Curry.
The Bill
£10.85. A Modest Price.
The Aftermath
As I approached the counter to pay, Mein Host spotted me and was straight over. It is good to be remembered.
The opening of Cafe Zafran (Brennerstraße 42, 96052 
A Large Bottle of Sparkling Water (€4.00) was a welcomed Accompaniment. Liquid without Alcohol, dearer than Bier in 
The Portion size was most satisfying: Potatoes, Peas, Green Beans, Cauliflower, Carrots, Courgettes, Tomatoes and Ginger Strips featured. I like the way the Carrots and Courgettes were cut lengthways.
This was a very Simple Curry, Pleasant.
Dr. Stan, Jonathan and Alan were making their first visit to the Curry House, Steve has been before. They were all warned, the Curry served here is the most Seasoned in any establishment Hector has visited.
Drei Jahren – was my greeting to Mein Host when we entered just on 14.00. For the second consecutive day Hector was recognised in a Deutches Curry Haus. I was handed a Menu but still studied the prepared Dishes on offer. The Base Curry Dishes are used as in any Curry House, Mutton Madras (€9.90) was the choice of Hector and Alan. Orange Lassi (€1.90) was advertised on the wall, I helped myself from the fridge and paid.
I too my seat and waited for Chef to make the necessary Tweaks. Steve surprisingly chose Mutton Vindaloo (€9.90), Dr. Stan and Jonathan both took the familiar option – Mutton Karahi (11.50). The Karahi would guarantee more than Meat and Masala, and we all know what’s coming next.
Eight Huge pieces of Mutton sat on Hector’s plate, sitting in a relatively Thin but Earthy Masala. Ginger Strips and Curry Leaves were the only other Solids in the Masala. Rice occupied half of the plate suggesting a Sensible Portion, there was still a lot of Rice. The Mutton was Huge, seriously Huge. I found myself cutting each piece of Tender Meat into four pieces. Now one can fully appreciate just how much Curry I had been given for my Tenner.
Steve sat opposite, it was apparent that his Mutton Vindaloo was worthy of any UK Curry Enthusiast.
Dr. Stan and Jonathan sat either side of Hector with their Mutton Karahi. The Masala was much Thinner than the Madras/Vindaloo, a definite Shorva, but not Excessive. Red Capsicum and Onions featured in the mix, Ballast possibly, but closer to a Masala Mash. There was the occasional – Mmmm – from The Doctor. Dr. Stan doesn’t say much when he’s eating. Jonathan had to celebrate the presence of the Capsicum knowing Hector’s abhorrence.
Basmati Rice, to share, was placed on the table first. There was more than enough but not the Wasteful Excess that too many Euro-venues supply. The Curry arrived, one could see instantly that the Ente Curry was Simple Fayre, Meat and Masala, the Lamm Karahi was the far Greater Dish.
What impressed me
The Ente Curry could not possibly compete with the Lamm Karahi, however, I was keen to order something else from the Menu. I also like Duck and only in Europe does it appear so often on Curry House Menus. One always comments on the Tenderness of Lamb, this was at a Different Level, Soft but in no way Mushy as Lamb tends towards. An Excellent Texture, being Brown Meat too it absorbed Flavour from the Masala. The Meat count was well into double figures.
Today is 
The Mittagsmenu replicated the a la Carte, however, I was later able to confirm Smaller Portions. Lamm Sabji (€14.90) – Lamm mit Gemüse in Currysosse. Medium – was suggested. Hotter than Medium? Levels were offered, two as Standard, I opted for three. Four exists, taking my mind back to 
I had only finished the first Cumin-laden Poppadom when the Lamm Sabji arrived. Firstly I had to deal with the inclusive Basmati, again enough for two. Spooning the Curry on to the Rice revealed the Largest array of Interesting Vegetables ever encountered: Carrots, Cauliflower, Courgettes, three types of Bean, Aubergine, Broccoli, and Ginger Strips. Mixed into this were six pieces of Lamb, this was a Mountain of Curry.
Level 3
The Quantity was such that defeat was inevitable. On seeing the Lunchtime Menu Portions, I was still happy to have ordered from the Main Menu.
Alles war Gut?
Tea Time
Mr. O’Leary has commenced a new Route: Manchester to Nürnberg at very advantageous prices. Nürnberg is as close to 
Approaching from Tibb St. all I could see was a building covered in tarpaulin, Men in hats hard at work. Had 
Rizwan took Cutlery and Napkins to a table occupied by one. Curtis is well known here, he would be welcoming. Meanwhile I completed my photographic ritual at the counter ensuring I had enough Chopped Green Chillies and more than enough Fresh Coriander.
Once the introductions were out of the way, Curtis asked if we had Curry Cafes like this in Glasgow. I replied in the positive though strictly speaking in Glasgow the Curry Dishes on display have to be reheated a Portion at at time. In Manchester the Curry is kept warm by baths of Hot Water beneath.
Ambala Deli Bar
ke Capsicum in Curry. Tastes differ as was manifested last weekend in 
Naveed brought out Yvonne’s Karela Gosht and Roti first. This was a Thick Mass of Lamb and the Bitter Gourd. Back in August, Howard and Hector were guests of Mein Host – Ahmed, on that day the 
Hector was fed next. The Karahi Gosht looked exactly as it should, a Mass of Lamb on-the-bone protruding through not the Thickest of Masalas ever seen, but absolutely no sign of needless Ballast. The Naan was as hoped for, Very Light, the first dipping was a – Gosh – moment.
Across the table Craig was making positive statements from the off. His intention to return to 
Some believe that Hector serves Marg a Curry every day, if only. A few times a year is the norm. Last night the freezer was inspected, it was overflowing with Lamb, much of it bought at the local supermarket, and heavily discounted too. Who would pay Supermarket Prices for Lamb when any Asian Grocer will undercut?
The Lamb, not browned, was pre-cooked mostly in its own Juices, a mere Sprinkling of Vegetable Oil was added to the Garam Masala and Dry Methi which were well stirred in. Unsurprisingly, the result was Dry Lamb with a Heavy Infusion of Spice and Herb.
The results were as intended, Minimal Masala, Herb Rich. The Seasoning was a Tad Under, Hector ran out of Salt! The Spice Level was kept Low so Marg would actually eat what was served. Ironically, the Superbly Tender Lamb gave off more Spice than than the Masala.
Saturday afternoon in Glasgow, the Traditional time for Curry-Heute. Entering the 
Prices have not increased in my five years plus of visiting this Wonderful Venue, it is about time. The first thing I spotted was the dropping of – New – on the front cover, I would ask, later. First things first – Lamb Korma Spicy (£6.50) had to be ordered. Qaiser went away momentarily to check the availability. All was well. Since I was having a – Curry – and not my usual – Karahi – I considered Rice to be the better Accompaniment. Mushroom Rice (£2.50) was selected from the List. When was the last time I ordered Rice at the 
I could not see Lamb Chops as a Starter, but they were listed in the Grills Specials as a Main, served with Salad, Rice and Curry Sauce. Curry Sauce. Chapti? Let those of us who have never made a typo admit they are lying. Ogri? What on Earth? Magaz Masala? Brains, Thunderbirds are Go!
The Fridge looked fully stocked and matched the Drinks listed, still no Sparkling Water. The Biggest Omission/Mystery was the omission of – Lamb – in – Chef Specials. I decided to enjoy my Curry then ask.
Qaiser brought a Huge Plate of Mushroom Rice, a Meal in itself. The Aroma was Magnificent, Cardamoms were present with Finely Chopped Mushrooms, full of Flavour. The Lamb Korma Spicy was served in a white bowl, it has been a long time since I was given one of these, if ever. The Puréed Masala was more Abundant than My Usual, but in no way Excessive. The contents of the bowl were decanted, I appeared to have a Mass of Bones.
The Seasoning hit first. Rashid knows I prefer – Well-seasoned – this was a the top end of the scale, a shock in some ways. The Spice hit the back of the throat, something that has been happening recently with increasing regularity. This – Korma – was not for the feint of heart. An oh so Familiar Citrus Flavour emerged, this was a truly aggressive version of 
Desi Korma taking me right back to my – Curry Days. The Masala appeared to be Tomato-based.
The Bill
Last night after an excellent visit to 
Howard could have played – Safe – but was willing to take a – Risk – with the Mutton Karahi (44 Zl). 
The Topping of Fresh Coriander, raw Onion and Ginger Strips was set to one side of the plate. The Masala was scooped with the Paratha, a Curry! Fourteen pieces of Mutton were counted at the start, I revised this upwards later. Some Meat was decidedly Tender, less than half was Chewy. Spice Level 2 was quite sufficient, Seasoning was not an issue. This was very much an 
The Mutton Karahi was only distinguishable by the absence of Onion Topping. I could see some of the 
Masala. Fortunately the 
