Hoping to enjoy the – Fish Creation – at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England), Hector was back again today at 13.30. With Marg insisting she was not up for Curry-Heute, she was happy to spectate. There was no fixed rendezvous with any of The Company today, though Craig and Yvonne did let it be known that they had been here earlier.
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Can I have the blandest thing on the menu? – may well have been Craig’s request. (Photo by Yvonne.)
Rizwan apologised, still no Fish. There was only one thing for it – Lamb Karahi (£6.50) on-the-bone with Rice (£2.00). It has been two days since this Curry was reviewed at Kabana. Actually, one, if Mags’ comment from yesterday is read.
Can this Curry be this good?
This is Visit #55!
I suggested Marg have a Samosa (£1.50). Suddenly there was a demand for two, with Salad (£0.50). One of each Samosa was ordered – Meat and Vegetable.
I’m now describing the Kabana Lamb Karahi as legendary – I advised Rizwan.
It’s not rocket science – was his modest reply.
We could all start with the same ingredients and each have different outcomes.
Such is the reality of preparing Curry.
The Samosas were being kept warm in a glass display oven, typically used to store pies. I took the Samosas over to Marg.
Samosa
A decent size, and well filled, they didn’t last long. I suspected the abundant Spiced-Onions may prove to be too much.
A lovely change from a rich Curry. A meaty plus a potato & peas Samosa, complemented the Salad and Raita sauce. I didn’t fancy the Spiced Onions.
Mags arrived and ordered the same as yesterday: Lamb Karahi – on-the-bone and a Chapatti (£1.00).
Lamb Karahi on-the-bone
For Hector, same as Monday.
For Mags – same as yesterday, marvellous!
Dr. Stan then made his entrance. Kabana on consecutive days? Unheard of. Rice & Three (£8.50) was once again his Order, but a different – Three.
Rice & Three
Daal, Keema and Lamb Karahi.
There were a few audible – Mmmmms.
No more was forthcoming. However, Marg summarised the moment:
It becomes a highlight, then it’s gone.
The Bill
£12.00 for Marg and Hector.
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The Aftermath
A Glasgow-bound, single portion, Takeaway was secured.
I wonder what it might be and when it will be consumed?
Kabana
Four Meatballs and half a hard boiled Egg sat in a blended Masala. With the foliage applied, the Chillies and Ginger would add extra bite. The Masala was more – orange – than the Masala which features in the Karahi. I am used to Kofta Anda being served in a traditional Shorva, this was a departure. 
A different experience, well short of achieving the – Wow! – status. A decent Curry, but lacking the intensity of Flavour that the legendary Lamb Karahi possesses. 
Steve, who had poured his Curry over his Chapatti, was less forgiving:
Mags had arrived whilst we were eating. She had ordered Lamb Karahi (£6.50) and a Chapatti. Having left half of her Rice 
The naked Karahi in a bowl is a markedly different eating experience from that which the Hector often enjoys, as in 
The Hector duly waited for a few words:
What could have been a Blog of Hector Naypals was further enhanced by a familiar face appearing at the window. Enter Marg with Claire who has appeared twice in these pages. Now she knows where 
What is the route to finding happiness? Hector recommends 
It was all happening on Thomas Street in the Northern Quarter as Hector, Marg, Steve and Mags approached 
Lalaa was initially busy in the background, Rizwan greeted the familiar faces as we entered 
Knowing exactly what Marg and Hector would order, Rizwan directed us to a spacious table at the rear. Keema Peas (£6.50) with a Chapatti (£1.00) for Marg, Lamb Karahi (£6.50) on-the-bone with Rice (£2.00) for Hector. The others would also have Karahi, Mags with Rice, Steve with a Chapatti. 
Arrange a generous sprinkling of sliced Green Chillies and diced Ginger across the Curry. 
Smother in Coriander, the foliage is thus defined. 
Steve did likewise, however, as he had no Rice, the already full bowl was overflowing by the time he had decorated his Curry. There was a solution. Steve had to decant his Curry and spread it over his Chapatti. Karahi eaten with a knife and fork, what is the World coming to? 
Having had this Curry forty odd times, my pleasure is already recorded. That consistency is maintained is all the more remarkable. Sucky Bones featured, fundamental, Steve usually has – boneless. The intensity of Flavour remains so distinctive. Cloves, clearly a key ingredient, but no Whole Spices were revealed. The Masala, wonderful, far from excessive, tomorrow’s Fish creation was already being formulated. 
Marg having a Mince Curry, nothing new here either. The bowl was full of Mince and Peas, there was next to no Masala. This is how Keema should be served. 
My usual choice of dish, served hot with an abundance of peas. It didn’t disappoint me as it was up to its usual standard, a lovely meal. 
Omar did the double take when he saw me sitting alone in 
Today I fancied a Desi Korma, and with 
After an appropriate wait, the waitress brought the food. The aroma of the Desi Qorma already had me won. I know it’s not exactly the same as was served here in the Noughties, one always hopes. Perhaps the distinctively flavoured Vegetable Rice, which was once a featured accompaniment, was fundamental to the overall enjoyment. The Veggie Rice (£3.50) which is available, bears little resemblance to what was, however, at the time of writing, there is the realisation that it should be given another chance. 
The Sucky Bone stood out in the Toppings of Ginger Strips and Coriander. I reached double figures whilst decanting the Meat to the Rice. Two other bones had next to no Meat, still, there was plenty to enjoy. 
The Seasoning was instantly apparent, the Spice less so. Within a few minutes I was reaching for the napkin, yes, this Curry was Spicy. The Tenderest of Meat gave off an explosion of Flavour whilst chewing. 
Why do I rarely spot Cardamom before I bite into them? A Green Cardamom and some whole Cloves were duly set aside. Whole Spices, an important feature of a Desi Curry, but one can choose what to digest. 
The Aftermath
Before reporting on 
Possibly just another Takeaway, however, I did identify three features that make Sara worthy of further investigation. 
It was just before 14.00 when I popped in, two hours before the opening time given on the menu. No – Curry – was on display. Aloo Gosht and Gosht (£10.45), both Desi, will have to be investigated.
Fine & Dandy
The Order was placed with Shkoor, Mein Host, over the weekend. This included a request for Chapli Kebab (£3.50 a pair) and Fish Pakora (£8.00) to precede the main event. Additionally, for the sake of Diversity, today’s Vegetable Dish should also accompany the Karahi. 
Howard aside, my dining companions today are not regulars at 
What are these? – asked Bernard as he tore into the Chapli. Chicken Chapli, suitably Spiced, one cannot come to 
The Fish Pakora was hot and fresh, another standard for Hector. In recent times I have been happy to have this combination of Starters along with a Vegetable Curry. 
What could be finer than this?
Another one!
The Lamb was glorious, giving back the Spice in addition to its own meatiness. Stewart and Hector were on one karahi, Dr. Bernard, Graham and Howard on the other. In time we passed ours along the table. I was surprised when it came back. Appetites were being sated, but then the amount of food on the table had not stopped growing. 
The Chapattis were replenished. The largest Wholemeal Chapattis ever seen, the first one had risen to form an enormous blister at the time of presentation. Not overdosing on Bread was a key tactic in finishing all that lay before us.
I had asked for a Vegetable Side, a good helping of Aloo Gobi arrived soon after the Karahi. I had to tell Stewart, sitting opposite, that the Flavours from this are as intense as those from the Karahi, again, how do they do this? There’s more. 
A plate of Daal arrived, we were being well looked after and this is essentially why the instigators have never come here without the Hector. 
A plate of Saag/Palak completed the array of food. Spot the slices of Butter which melted in, way better than the Creamy Mash encountered in Europe. Bernard made a beeline, tore in, then asked if it was actually possible to buy this. A Soupçon was procured around the table, Dr. Bernard took care of the rest. Where was the camera crew, a sound recording at least? The positive noises on my right should have been noted.
The three Vegetable Sides were finished. Still there was Meat and Masala, The instigators had bailed first, I ensured that Howard was replete before encouraging Stewart to mop up the remnants. The Hector still had Meat on his plate. Howard had the honour of the final spoon of Masala. 
We had done it, all but a tiny scrap of Chapatti had been devoured. Five was the magic number. 
It was time to go round the table and record some words. Graham:
Stewart:
Last week in 
The Order was recorded on paper, an opperchancity to bypass the electronica and have my Nan (£2.95) served whole. Duly recorded, as was the 0.75l bottle of Sparkling Water (£3.95) which remains realistically priced. 
The silly season is nigh. I counted over thirty adults present during my hour or so here, and numerous weans. There’s always one to shatter the peace. Rather than have the wean scream until it gets what it wants, why not train it, at home, that all is withdrawn until tantrums cease? Then a wean can be considered fit enough to go out and eat in public. 
It was Omar who brought the Order. I instantly pointed to the superb, shiny, whole Naan. 
Five, moderately-sized, Meatballs sat in the thickest of Masala mashes. Serve me this as a Curry with a full portion of Lamb pieces, and I may struggle. In terms of the Meat content, five Kofta is way less than say a plate of Keema. I had considered giving up one Meatball in favour of an Egg. 
Adam asked where else in Glasgow serves food at the same quality as 
A few hours later, the table in our evening watering hole was joined by Dr. Jamie who, much to Dr. Stan’s chagrin, started quoting segments from Curry-Heute. This may we
A Friday night on the Southside, most unusual. As Marg was also nearby, the Hector contrived to arrange a lift home. Just one more thing, a stop-off at 
The Bill
I was also here to plant seed. It is a long time since The Company were fed – at 
Twenty pieces of light coloured Vegetable Pakora, they still appeared to have been twice fried. Crispy, a full on delight, the Potato content was on the edge of perfection, another minute would have removed the need to bite in. Anyway, after the horrible Falafel had in 
There was time for a seven bell lunch before heading to the airport. It was about time the Home Made Mutton Curry with Bone (€14.90) served at 
The heart sank momentarily, not another Creamy Masala? I convinced myself that the creaminess had been reined in somewhat. Six BIG pieces of Fish sat therein, how I wished it was three hours later. Coriander leaves and stems topped the lot. 
A split Green Cardamom was the first thing I bit onto, not the best of starts, but Whole Spice is always a positive. The Spice Level was significant. Finely chopped Green Chillies were encountered in the mix, these and the Coriander stems added to the traditional – grittiness – of the Masala. The Seasoning varied. The, as ever unidentified, white Fish gave off the hoped for powerful Flavour of Fishiness, but no sense of ever having been in the sea. Fresh-water Fish? The Masala carried the load here, sufficient to declare this as a worthy Fish Curry. There were no bones.
Defeat was accepted. What was the Hector doing having a la carte this early? There was a ‘plane to catch, and the lively Icelandic volcano has yet to erupt. 
Entering 
The original plan on this trip was to accompany Dr. Stan to 
The menu has remained the same despite the change of ownership. I didn’t recognise any of the Chefs, nor they me. Fisch Chettinad, the Curry I have promoted here for some thirteen years long disappeared from the menu, but remained available on demand. Today, I decided to keep things simple and have Lamb Chettinad Spezialität (scharf) (€15.90) which, being in Europe, comes with inclusive Basmati. Mein Host for the day appeared not to be familiar with this Curry on the menu. A 0.4l glass of Sparkling Water (€3.00) completed the Order.
Fifteen decent-sized, pieces of Lamb were removed from the dark, rich Masala and arranged on top of the Basmati. The Toppings were a threat of Coriander leaves and stems, these were mixed through the Masala before it too was spooned on. It was earlier than the Hector prefers to eat, here goes anyway.
The – kick – from the Masala registered immediately and kept growing. This was a Spicy Curry. The Seasoning was fine, perhaps a tad below the Hector idyll. Whilst the Flavours were powerful, there was nothing South Indian coming across. No smoked Chilli sensation today. The once super-gritty Texture has long gone. 
Visits here have, in the majority, been about Chettinad, therefore too good to miss when Geography limits the number of opperchancities. Later in the menu is Home Made Mutton Curry with Bone (€14.90) and a Fish equivalent for (€14.00). Once again, Fish is cheaper then Meat in Europe. A Desi-style Curry in