It’s not unusual for Hector to have Curry twice in one day whilst in Bradford, it is what The Locals eat. After a pleasant evening at the Bradford Beer Festival in Saltaire, Craig and Yvonne declared their intention to join Hector at the Sheesh Mahal (6 St. Thomas’ Road, BD1 2RW, Bradford). Howard and Mags would probably have joined me regardless.
Sadaqat, still looking as Sleek as ever, greeted us on entry, no sign this evening of Taj, Mein Host, or his son Omar. Sadaqat assured me that Omar is recovering well after his Incident.
Two sets of Dips were brought with a Pile of Poppadoms, all Complimentary, as they should be everywhere.
When Omar is on duty I never have to order, he knows.
What are you having? – Howard asked The Hector. Lamb Massala on-the-bone (£8.50) with Extra Methi please, Chapattis. Howard followed, he likes Hector Curry. For a change, Mags ordered Aloo Gosht on-the-bone, that’s her Favourite Curry and her Standard for Comparisons.
Craig decided that a Starter was required, and Rice. The Starter would be Seekh Kebab, the Main a Kabuli Balti (£8.95). This Balti interpretation would feature Chicken and Chickpeas. Yvonne went for a Prawn Curry – Jhig-a-shah (£10.50). Chapattis for Four and the Single Rice were included in the quoted price, The Traditional Bradford Way.
There was a large table of Chaps seated towards the window, Sadaqat dealt with them leaving a new Young Waiter to deal with us. As they left, so Sadaqat set up another large setting on the opposite side of the room, a large family was expected. The Sheesh Mahal does well, one thing The Company and The Man from Bradford agree upon, – this is the Finest Bradford Curry House.
Communal Seekh Kebab
Whether or not it was Craig’s intention to share his Seekh Kebab at the outset remains unknown. There was a Gasp when he took his first cut, Spicy! I took a morsel, it was. And so the Pair of Kebabs were shared around the table, a suitable Soupcon.
That’s fabulous – was Craig’s verdict. Is Mr. Vindaloo back with us?
Bones
The Lamb Massala and the Aloo Gosht came in plates. This is quite a novelty given the usual Karahi or other Metal Pots one encounters. There was no need to decant to a dining plate. One could study the Dishes and count the Bones, there were a lot. Still, there was more than enough eating to be done here.
The Lamb Massala had more Oil and more Masala than is served in a Karahi. Not as Dry therefore as some Bradford Curry Dishes, but still far removed from the Dreaded Soup. The Bradford Taste was present though was not as intense as it can be. The Palate had already experienced this today at MyLahore, complacency?
Mags and Howard were thoroughly enjoying their respective Dishes. Howard was first to say – Sucky Bones -, Mags piled her Debris on the spare plate, good idea. The Kick hit the back of the throat. Some of the Lamb was less chewy some more, this was a lot of eating.
That was good, very – remarked Mags.
The Chapattis
A Pile of Twelve Chapattis had been placed in the middle of the table. Hector could not stop himself doing a quick sum. In Aberdeen this could cost £35.40, not that we would have ordered Twelve. As ever, I managed One and a Half. They’re only flour and water – Yvonne reminded us.
The Karahi
Yvonne’s Jhig-a-shah was Dry, Craig’s Kabuli Balti was Seriously Dry.
Rice was not really appropriate for either Dish, but they like their Rice. Delicious, loads of Methi, you can see it – insisted Craig who was tucking in with his knife and fork. Yvonne said that she wished she had more Sauce, yet at the end had left some some Masala.
I ate all my Prawns, with my fork, as Yvonne does. Lady Maggie, take note.
Hector is not a big fan of Chana (Chickpeas) and Chicken Curry is not where I choose to go. However, the Kabuli Balti looked Excellent. We need more Afghan Restaurants serving this style of Cuisine.
The Bill
£48.15. Five Diners, sated. We could have asked for a 10% CAMRA Discount, but would that be fair? I know a Man who does.
The Aftermath
I had advised Craig and Yvonne that the taxi office was next door. They took their leave, but Yvonne could be seen through the window with a puzzled demeanor.
Next door – I said. Look – a door!
Yvonne pressed the call button and a Chap stuck his head out of the window on the floor above. Taxi?
And so they sped, off into the night, towards another Travelodge. Howard, Mags and Hector rolled down the hill to Foster Square. Good night.
Normally The Hector has 
The Menu revealed all, a single page devoted to Curry. Meat (Mutton) Karahi (£7.95) contained the Unwelcome Ballast, I could not be bothered making my usual point. The Meat (Mutton) Bhuna (£7.45) claimed to be – Dry – that swung it. The Waiter returned in good time, – Hotter than Medium – was noted, Two Chapattis to accompany. The price of a Chapatti was unknown, were they inclusive, as up to four can be, or …. One thing was certain, a single Chapatti would not be
Piping Hot, the Bhuna was more Oily than a Karahi, or any other Bradford Curry for that matter. The Tomatoes sitting atop were cooked, just, and so were not Pulp. The Ghee was a Blast when these were taken in. Hector can tolerate this Quantity of Oil, once in a while.
Once again Mark has tempted Hector out for a Sunday Curry Brunch. We had both starved ourselves all day in anticipation of a Curry Feast, but where? Mark’s decision was – if the 
The 
It is Stunning. A Methi laden Keema, served as Dry as Hector seeks his Curry. The Bread was Light, slightly Puffy, with a subtle Sweetness. The quantity of Mince today looked more than has been served previously. It is just as well we were sharing. One could have eaten this and left, contented. But no, we had more Curry to come.
The Lamb was served on-the-bone, a mixture of Sucky Bones and Lamb Chops. I feel I have written this but a few hours ago. Quality Lamb, Tender. There was a lot of it, again a Larger Portion than I recall receiving in previous visits. It is the Masala that makes this Dish. Is this not what distinguishes all Curry Dishes? 
The Masala was Thick, Dry, the Methi mixed through to give the required level of Bitterness. Mark was impressed by the Intensity of the Flavour. The Spice and Seasoning were at the Peak of Normal. I explained my sporadic visits to this venue. One could not eat this every day, it is too Intense. But when one is here, how can Lamb Gurmeet be resisted?
Taking the photo of the exterior I did not spot the banner for the Buffet, cooked to order.
The monthly trip to 
Waiter offered us a table downstairs, we accepted the small one at the periphery of The Throng. One could not help but note that our Fellow Diners were all Asian. Was this an overflow from a busy 
eed that Lamb Chops would be our Starter, Portions each. We were hungry.
There was a mixture of Sucky Bones and Lamb Chops. The Chops were identical to those served as Starters, I rest my case. Now they were Apposite, with the Thick and not excessive Masala-Mash this was shaping up to be memorable. Strains of the Wonderful Green Herb were visible in the Mash. This was far removed from a Pardesi/Saag, a Masala with Methi as opposed to a Plate of Herbs, Glorious.
The Spice Level was Fine, the Flavours Full, well almost. I would have preferred a bit more Seasoning, Steve prefers his Salt around this Level. The root 
A Second Paratha was placed atop the First, this was fully quartered. The tearing was simple. Only one quarter remained at the end, how did we manage this? These were Quality Parathas, Piping Hot, Flaky, Well-fired.
Who is Son No.3?
m and outline further guidance. Apart from the Dryness of the 
Wet? When the Bombay Aloo arrived I had to re-evaluate – Wet. This was Potato swimming in a Classic Curry Sauce, why was Aloo Jeera not on The Menu? This was an Opperchancity to compare the Masalas served in a Village Curry with the Splendour that should be the Karahi Masala.
The Spice Level was near the top end, I had accepted Spicy when the Waitress offered the Scale. The Bombay Aloo was not holding back either, it too had a fierce – Kick. The Flavour was lacking the depth that the Karahi Masala possessed. Fine, but it had no chance of demanding a – Wow.
Marg had plenty of time to consider her options. I recommended the Bhuna Gosht (£11.95) which had impressed so much in December. Marg said nothing, but I knew she had spotted the Aberdeen Bread Syndrome in full force, a single – Chapathi – (sic) at £2.95. I refer The Reader to the 
Another Chap brought the Complimentary Starter – Pani Puri. The Lightest of somewhere between Bread and Pastry, partly filled with Chickpea and Potato. In effect, a receptacle for the Tamarind Sauce which The Waiter poured in. He invited each of us in turn to take in the Pani Puri in one go. Alison remarked on the hit at the back of the the throat with little Flavour on the tongue. Indeed, but this is how they desire us to eat this Tangy Novelty, not to sip.
The three Naans were presented in baskets, quartered. Again I question the merits of this. It does take up less space on the table, but one does not get a full picture of the size of what has been served. At Aberdeen Bread Prices, one would like to see. The Keema Naan did not have the Individual Grains of Mince which Hector believes make them Special. The Pink Layer of what ends up looking like Donner was spotted. I made no remark, this was Angus’ choice. Marg would comment for hours afterwards on the Flavour of the Garlic and Coriander Naan. This impressed.
This is a classic Hector-style Curry. With a Thick, not Excessive Masala, this ticks the boxes. Angus was most certainly taken by it. His progress was systematic. Marg thought he might need a Doggy Bag, no way. The second half of the Dish was decanted, the Metal Bowl wiped clean with the Naan, the remainder devoured. Whilst Marg enjoyed her Bhuna Gosht, Angus really did, evidently.
Fish Chettinad
OK, so this is not on 
This was Dry. Just enough Masala to cover the Potato, the way I like my Vegetable Curry. The Spring Onion had been sprinkled on, a Texture Variation, that which had attracted me to this Dish. This too had a Kick, however, the Shorva Flavours dominated. There was the temptation to decant the Side into the Chettinad Pot, that could have been sacrilegious.
As we entered Taste of India, the Manager said – Hello again.
An impressive Salad accompanied the order. Pickled Chillies, Olives, and the Usual. Bread came too but was declined. A Mass of Vegetable Rice filled the Plate. The Lamb Curry was served in the standard Metal Dish. The Minimal Masala impressed. I remarked to Marg – Why do so many Venues have to serve Meat swimming in Soup? The Lamb was on-the-bone, one Sucky-Bone was spotted, methinks this was actually Karahi Gosht.
I started with a Pickled Chilli. A staff member having a break sat at the end of our table, he smiled as I gasped. Now for The Curry.
This was a simple Lamb Curry. The Flavour of the Lamb itself was first to register. The Lamb was seriously Tender, enough chewing, relaxation after 
Marg watched, she knew. This was Hector enjoying his Curry.
And so, Marg and Hector spent the last full day as tourisist in 
When the lid was removed from the Hot Pot, I had to enter the – Wow! – mode. Dry – is used frequently in this Blog to differentiate Quality Masala from Shorva. This Lamb Karahi was Bradford Dry. The Masala was just enough to cling to the Mutton, provide the necessary Moistness, and be a vehicle for the Spices. The Meat was also cut Small, some as Small as the Bradford Curry Houses. There was no holding Marg back, she wanted to sample this, then she realised, Hector had not tasted it yet. Gosh! Wonderful! Surely the Photo says it all? Marg clocked – Methi – immediately.
I had to try and calculate how much Paratha I would actually consume, no way can I eat a whole one even when they are this well presented. The Flavour from the Karahi was – Earthy – Familiar. The Chef knew what he was doing, this was shaping up to be a Classic.
Last Night at The Hermion Taverna, Plaka
Not every Restaurant in Greece sells the Traditional Dishes, too many are simply Grill Houses. We had passed the Hermion Taverna on our first night, they had a Veal and a Lamb Dish of the Day. The Veal came with Pasta, the Lamb with Potatoes – Aloo Gosht!
Alcohol beside me as I write, call me Dalton Trumbo, just for today.
There may be some who wonder if the next statement is true, regular readers will not be in doubt. Hector had to return to Greece/Hellas primarily to establish that the Mutton Karahi served 
Pet Shop Rituals completed, we arrived at Pak Taka Tak just on Noon, a bit early for The Hector but if a Greek Meal is to be had this evening… Pet Shop? This is how to keep Marg amused. She can play with the Puppies, Hector knows she cannot buy one, no matter what. It had Blue Eyes…
The Chap who took the order was not seen again. A Younger Chap brought a tray with all The Goodies. Not content with this, he returned with another plate of Quartered Chapatti to add to what was already given. He insisted Marg take some, one piece more was enough, we had plenty of Bread.
The Masala was not the Thickest ever seen, but far from Shorva. Tomato was the dominant feature, Tomato Seeds had collected at the base of the Karahi. Was this an example of what 
The Chapatti was broken up and dipped. Again as
e was plenty Chapatti. Light, Fluffy, not the Flat Bread served in the UK, this was Middle Eastern in style.
Now to be Tourists, The Acropolis and other sites are free today. Just as well, Ice Creams and Coffees later cost us four times what I paid here.
‘Tis a Friday afternoon, an hour before the usual rendezvous, some traditions die hard even though Friday is now just another day of the week. What has happened to the Friday Curry Club? Answers below please.
Ayaz brought the Modest Salad, plates and napkins moments later.
The Karahi was piled high, the Masala- Mash sizzled. It was obvious that this had not been cooked by Ayaz/Rashid, there was more Masala than is normally served, the Oil was more apparent too. Some could be put off by this, not The Hector. This Masala was a Wonderful Pulp, Tomatoes featuring prominently. Dipping the Chapatti and scooping the Masala is always a Pleasurable Experience.
The Lamb was Magnificently Tender. That it had been pre-cooked is now taken for granted. The Chef had achieved a different Background Flavour to this Karahi than is the norm. Still better than what is served in The Mainstream, perhaps the Methi had been been Restrained. As has been written often, I could eat here every day.