It’s Wednesday in Manchester, the opperchancity to have Bateera (Quail) at Kabana (Cheetham Hill) (133 Cheetham Hill Rd., Manchester, England M8 8LY). Strangely, none of the rest of The Company were attracted by the thought of – fiddly Quail, some went to Kabana original instead.
Before committing to the twenty minute walk from Ancoats, the Hector thought it best to confirm that Bateera was on today having been disappointed once previously. Rizwan confirmed it was so last night, a phone-call to Cheetham Hill at noon arranged a portion to be retained. Belt and braces.
As we passed Lahori Badsha where we had an excellent Lahori Karahi yesterday, a new addition to this Northern Curry Mile was spotted – Lahori Butt Karahi. That’s a venue for a future trip. I can now confirm that Dera, the place with the tractor outside further up the road, has gone. Our last visit was in October 2019. Since the passing of Covid I have been unable to make contact. Today, I established the rebranding – Royal Manchester Restaurant – it’s all happening on Cheetham Hill Road.
Arriving at Kabana CH at 13.50, Paul was busy arranging a massive Takeaway, his assistant recalled my name when I asked for Bateera.
A foil container was produced, evidently Takeaway had been assumed. A reheat was arranged and the order given for a Chapatti (£1.00) and two Samosas (£1.50) for Marg, one Meat, one Vegetable.
I was pleased to see abundant – foliage – on the counter, on Monday the main Kabana had run out of Coriander, not that I shall keep mentioning this.
The Samosas were plated and taken over to Marg.
Samosa
An average size, and looking a bit naked without any Salad or Raita, just a snack. I had declined – Sauce – at the counter, the thought of smothering the Samosas did not feel right. Ahead of the game, Marg thoughtfully took the photos of the interior of each Samosa.
The Meat one was dry with a good flavour of Keema. The Vegetable one was very moist and spicy with potato, peas, plenty vegetables.
Having completed the foliage ritual at the counter, I took my booty to the table. The large Chapatti was layered. The Wholemeal flour proved to be potent, a powerfully flavoured Chapatti. Also filling, I would manage about half.
Bateera (Quail)
The Thick, Blended Masala had quite a – kick – the added Green Chillies would take this up another level. There was a definite Sweetness to the Masala, it is not known if this was a by-product of having encountered the Quail. With the Masala scooped into pieces of the Chapatti this was satisfying in its own right.
How do people sit down to five Chapattis? Marg told me a chap sitting at the window had ordered Seekh Kebab, multiple Chapattis and a main course. Maybe the latter was finished, the Starter and the majority of the Chapattis were abandoned.
Meanwhile, two chaps sat in my view with mains, Chips, Biryani, and Naan. Again, mass wastage. I felt no guilt when I had to leave half a Chapatti.
Quails are fiddly, one is not enough, two are surprisingly satisfying. Or, is it the thought that tackling a third would drive one to distraction? The Texture is different from Chicken, at least the Hector is convincing himself that this is a much more Gamey experience, much tastier Meat.
Salty lips – the second time in a week I have noted this, however, this was whilst I ate. That the Seasoning was at a decent level can therefore be confirmed.
What appeared to be so little certainly filled the gut. The sorry sight of the skeletons piled on the adjacent plate turned to amusement when one tiny – wishbone – was set aside. And no, we didn’t.
The Bill
£11.00
The Aftermath
The serving chap called me by name once again, always a nice touch. The seating area was nearing empty as we departed, Takeaways were still flying out the door. Why don’t we have places like this in Glasgow?
This was Visit #5, Kabana CH deserves its own page and its place in Hector’s Recommended Curry Houses.
Only one large table was free, we spread out and waited a considerably long time for the table to be wiped. If there is a fundamental criticism to be made at 
Two kilos, four Naan (£1.00) and Lamb Chops. Some dared to question the Bread order. Knowing what comes, this should be enough. With no Keema Naan on offer, Clive accepted the flow. Water was also ordered, the first of two – two litre bottles – (£3.00) was presented, sneaky. A jug or two would have sufficed. 
The first kilo was placed between Hector, Steve and Maggie. There was that brief moment when we looked at it and wondered, is this actually two kilos? This was a lot of Meat. The second kilo and the Naans, some halved, were placed at the far end of the table. Dr. Stan would be sharing with Clive and Howard. Chef monitored the proceedings. I wonder how often he has had to prepare two kilos simultaneously.
Wow!
Having taken a decent portion, it was back for more. Steve and Hector ensured the karahi was wiped clean. Not much attention was being paid to the action at the other end of the table, too far to tell if Dr. Stan was uttering his usual – Mmmm. 
Howard was as eloquent, as ever:
Reasonably well-fired – was Marg’s verdict. A lot of Meat on the Chops, tasty. 
With the Salad and Raita, Marg had quite a plateful. The fifth Chop was on offer, but 
The Bill
Whilst the payment was being sorted, Chef produced his phone. Hector’s profile on a certain social medium was displayed. We are friends.
We had devoured their afternoon quota of Lamb, time to cook more.
The Company – are mob-handed in Manchester this week. Whilst many will head to 
The usual? – asked Rizwan. This was confirmed, plus Keema Peas (£6.50) and a Chapatti (£1.00) for Marg. Marg’s – usual. Both the Karahi Lamb (£6.50) and the Rice (£2.00) have gone up by 50p since my visit last month. 
The naked Curry had to be dressed. 
When Rice is ordered at 
This was a classic Keema Mutter, no sign of peripheral Oil, and no Masala per se. 
On another visit to our table, Rizwan mentioned a recent article in the Manchester Evening News. The author knew of and had evidently visited all the Northern Quarter Curry Cafes except 
Lalaa is always happy to pose for a photo. I can now reveal that he is in fact – le Chef! Meanwhile, Marg spotted a chap with a proper camera and assumed he was another Blogger. Apparently not, but the Calling Card was handed over anyway.
Another Summertime Saturday in Glasgow, The Glorious Twelfth as it happens. Fear not, the Hector is not off to grab a brace of Grouse, however, if someone knows anywhere in this city serving Baterai/Quail without advance notice, do let me know. Maybe Wednesday, next week in Manchester? 
At 13.50, across the river, Hector found himself once again in Allison Street. As spotted at the start of the week, what was: 
Ready Curry was on display, one stood out (below right). I took this to be their Chicken Curry (£5.00) as advertised on the board. With a presumably Yogurt-rich Masala, this almost looked tempting, OK a fallback, last resort even, if my intended Dish was not yet available. 
I found a menu on the counter, the glorious Namkeen Karahi (£30.00) was only available by the kilo. Marg had nearly joined me today, but knowing what awaits next week, decided otherwise. I shall let her down gently. A half kilo of Lamb Charsi Karahi (£15.00) was what was in mind upon arrival. There was no premium for ordering the ordering the half kilo, customer friendly. 
My choice of seat was to hopefully engage the chaps working and establish how this Shinwari has come about after the demise of the once nearby 
Ten minutes after placing my Order, a young chap brought out the Karahi and Naan, then quickly presented an extra plate for the bones, plus a bottle of chilled water with accompanying glass and napkins. How he got all this on the table in seemingly an instant, did impress. A disturbingly quick Karahi, but if the kitchen is set up to produce this regularly, so be it. It doesn’t take that long 
Sliced in two, the Naan was huge given the price. The Tandoor was within sight of where I sat, but with perforations, the Bread had not been allowed to rise. 
The portion looked to be substantial, but still very much – a portion. How the half kilo is measured has never been defined. The Ginger Strips on top were plentiful, a sprinkling of Coriander sat beneath. The watery residue I have come to associate with – Charsi – was collecting around the edges. The Masala was the distinctive, Tomato based, yet there was not the abundance associated with – Charsi. Not a trace of – pink. 
Around the half way mark, judging by the array of bones on the adjacent plate, I had to re-evaluate my strategy. This – portion – was certainly the half kilo. The Bread was abandoned, I had managed but a third of the Naan. 
not the guy whom I met today. Another case for Hector Holmes who notes that 
With Hector free from kitchen duties this Sunday afternoon, ah well, why not? 
At 13.35, some ladies were queuing for Takeaway, four chaps were sitting in the dining area, awaiting their Order. I stood at the entrance to the dining area waiting to be served. Around six trays of ready-Curry were lined up in the display counter. Aloo Gobi was already in mind, but the words Lamb on-the-bone proved to be seductive. The Chicken Rice would accompany, in effect, two main courses. As ever prices cannot be quoted, is there a board which I keep missing, a menu even? 
Cutlery, napkins and Raita were brought in a flash. My fellow diners appeared to be having Kebap based food. 
The Chicken Rice, a Biryani in effect, came with a Salad garnish. Raita was duly applied, the remainder would be useful if I ended up with Dry Rice. There was a powerful aromatic sense of Spice emanating from the Rice. The two pieces of Chicken, also on-the-bone, would be little more than a distraction. 
The two comparatively huge lumps of Potato gave it away, this was way more than Lamb on-the-bone. I counted the Meat into double figures as I arranged the pieces over the Rice. I retained some of the Shorva for later, Coriander stems were visible here.
Starting with the Rice, there was a big Clove presence. Aromatic indeed, this was Spicy Rice. The Lamb was suitably soft, and having sat in the Spicy Shorva had absorbed its Flavour. This was Desi Cuisine, and why the Hector favours these modest venues over Mainstream Restaurants. Curry Cafes are also more affordable for the frequent diner. 
Imran Khan is in gaol, Donald Trump is not. Meanwhile in Glasgow, the city centre streets are blocked to traffic due to an ongoing international cycling event. With angry skies, Hector’s personal rain cloud looked as menacing as ever. Still no sign of summer, but the un-seasonal, cool temperatures suit the cyclists. 
The shutters were raised. Moiz got to work, standing in the spot where 
It took Moiz twenty five minutes to produce the Karahi and Chapatti. The Wholemeal Chapatti was a welcomed sight, having seen some strange interpretations on my recent travels. A sensible size and with appropriate girth, this would do the job.
No Ginger Strips or sliced Chillies on top today, just a sprinkling of Coriander. The ratio of Masala to Meat was such that here was – Dry – as I am happy to define it. The peripheral Oil was minimal. 
To provide variation, I arranged the Salad remnants on the side of the karahi, Diversity of Texture, I was loving this. If this standard can be maintained, then 
What is becoming the ritual presentation of Green Tea was hailed, and the news given that Moiz had Sparkling Water in his car. Then – The Big News. 
Never mind summer, can we have our city back?
Tonight’s Beef Stroganoff was cancelled when Marg announced that she would be fed elsewhere. Having hardly cooked in recent weeks, the Hector felt the need to get back into the kitchen. There would be Curry-Heute!
A modest slice of Frying Steak was meant to complement a larger slice of Rump, however the latter stayed in the freezer. Leftover Roast Potato, and Hector’s favourite – 
The Oil quickly separated in the karahi, not so attractive if having Bread, today was Rice. The Rice absorbed the Oil, end of. 
With the Meat cut small into double figures, there was enough in theory, but the remaining portion should surely have half, so maybe not. The Steak had cooked perfectly, the thirty minutes plus in the Masala had done enough. I like Mushrooms in Curry, so leaving them in lumps always pleases. The Potatoes were simply 
Apart from the Whole Spice, the plate was cleared. Another lesson learned this evening: the clearing of the plate was only managed because I sat at the dining table. When eating from a tray, the appetite quickly wanes. 
In the pages of Curry-Heute, 
rule. A new Crawley Curry House was suggested, but being a Monday, it was closed. Two nights ago Clive had marched me to witness another new venue – Dosa Club – whose grand opening is imminent. But surely this is an offshoot of the 
My Hosts were unaware of this Sri Lankan / South Indian addition to their quota of local Curry Houses. Being two minutes from our then locus added to the attraction. 
We entered Dosa Plazza at 20.00, not quite a restaurant per se, but more pukka than a Curry Cafe. It has been many years since
Chettinadu Mutton Curry (£9.00) was on the menu. I had to ask if this was – Soupy – or served with a Thick Masala. A Curry Sauce – was the reply. At least now I knew what to expect. Is there only one Curry House on the planet which serves a 
Maggie continued her Curry House ritual and chose Mutton Biryani (£9.50). Marg firstly announced Butter Chicken Masala (£8.50) then switched to Sri Lankan Mutton (£8.50) which she may have had at source. Why did we not record every meal in Sri Lanka back in 2003, as we did in 
Sat at a table along the right hand wall, at 20.38, we were invited to move to a larger table opposite given the quantity of food we had ordered. A different perspective, and let’s note the trivia: the jugs of tap water are the same as used at 
Initially I counted eight pieces of Meat, but this was revised upwards as the four forks returned for more. This was Dry Mutton encrusted with Spice and Herbs, reminiscent of the
The wait for the Mains was not long, we had been in situ for an appropriate length of time. 
Was Chappati spelled such to differentiate from – Chapatti? These were small, and bore little resemblance to anything encountered in sixty years of Curry eating. The density was remarked upon, far from the light, fluffy, floury, genre served anywhere else. And we had four of them. Hector has cooked better, and Hector cannot cook a Chapatti worth presenting. Three were eaten.
At £2.00, the cheapest Malabar Parotta encountered, but they are a rarity. As is the custom they come in this uniform size. 
Topped with a whole, hard-boiled Egg, the Rice was almost overflowing from the bowl. I managed to secure a photo of the decanted Biryani, enough Meat?
I did not spot the arrival of two pots, Yoghurt in one 
I have seen many an attempt at Karahi, and sadly, this is another. In what way on this planet was this a – Karahi? 
Yes we have – Soup – in the way that 
Onion Seeds and Curry Leaves were in the mix, although not visible, I’m sure I was getting Cloves in there too. The Meat was super-soft, well cooked Mutton, which had absorbed the Spices and was therefore giving back the Flavours. 
This was a Curry for eating with Rice, dipping the Parotta was risky business. Ah well, home tomorrow, a white t-shirt wash awaits. 
There’s more. As Marg was managing her Chapattis and minimal Rice, she decided she had too much Masala, this was coming Hector’s way. I drew a line across my plate of Meat and Rice, Marg’s Masala would form part three of my meal.
Yet another Soupy Curry, but a darker brown, – onion masala – was the given description. Marg pulled out a Dried Red Chilli, aha, the missing link! These I associate most with South Indian Curry, from here comes the telltale – Smokiness. It was a home-ground Garam Masala rich in Dried Red Chillies that got me through Lockdown. 
And so I cleared my plate featuring the Sri Lankan Masala. This was decidedly more potent than the Chettinad, just how much pleasure can a Hector have? 
After the outstanding 
Lord Clive and Lady Maggie of 
The business end of the menu offered a choice of Peshwari Lamb (£33.50) or Charsi Lamb (£33.50). On the assumption that nothing Afghani would match my recent 
From my vantage point I could see the main Chef work his magic at a huge karahi/wok. Whatever – Curry – he was working on was always topped up with a Masala from another karahi – The Big Pot. Given the size of the operation this must have been a necessity. This was Karahi Gosht on an industrial scale, remote from my usual Curry Cafes. 
The definite kilo of Karahi was topped with the customary Ginger Strips, sliced Bullet Chillies and a sprinkling of Coriander. The Masala was blended and so resembled nothing I associate with the Masala Mash that usually accompanies a Karahi. I shall stop short of – Shorva – but this was a – Soupy Karahi. Farewell to the pristine, white t-shirt. 
Clive was ahead of me in declaring the Meat to be Tender. The Lamb fell off the bone with minimal effort, importantly, this Meat was a – giver – of Spice/Flavour. And, for two, there was lots of it, three helpings. 
The Masala had a wonderfully rich Flavour, familiar, a blend of Spices I can never achieve, but – Mace – is now known. Will this dramatically alter Hector’s cooking? All Karahi recipes known to Hector include some Yoghurt added towards the end of cooking, today’s Masala was decidedly more – Creamy. Such was the lack of viscosity, I was tempted to note – Mainstream – but didn’t. Now it is written. 
The Spice Level built slowly, the Bullet Chillies adding their charm. The Seasoning was commendable, but nobody was shouting – 
With a Thick Masala, fibre rich in Meat pulp, this was more recognisable as – Karahi. 
The darker brown suggested less Yoghurt. Quite a portion, I was impressed that Maggie took care of this with comparable ease (no Starter, she’s learning). The Butter Naan did beat us both. A forkful of Masala came my way. If anything this was more powerfully Flavoured, more Seasoned, more Karahi-like. 
September 2022, when Hector last had a day in Antwerpen, after a satisfying