Bateera (Quails) (£7.00) at Kabana (Cheetham Hill) (133 Cheetham Hill Rd., Manchester, England M8 8LY) was not the intended Curry-Heute in Manchester. It had been mooted, but having consulted a well known and reliable Curry Blog, there was a reminder that Lahori Butt Karahi (142 Cheetham Hill Rd., Manchester M8 8PZ) England), across the road from Kabana C-H, had to be checked out. Four days ago, Marg and Hector were intent on trying Lahori Butt Karahi – Bradford, but to no avail.
The walk up Cheetham Hill road from The Northern Quarter seemed to take less time than on previous years. Or, maybe it is dependent on how many of us are making the walk. None of the rest of The Company were up for sharing – the kilo – and so took the option of Kabana (original).
Just before the cluster of Curry Houses on Cheetham Hill Road, another new venue came into view – Cafe 99 Khan Baba (97 Cheetham Hill Rd., Manchester M8 8PY England). Rice & Three (£6.00), attractive, but it needs to be established exactly what is on offer. With kilos of Lamb Karahi also advertised, another one for the future. Walking past Lahori Badsha did feel strange, but needs must. Two doors up lies Lahori Butt Karahi, the shutters were down, mostly. Google Maps have them opening at 12.00, it was just a few minutes before 13.00, here we go again.
The more agile Marg went under the shutters, not quite limbo dancing, and called out. A lady emerged from the gloom. Having challenged the fact that they should be open, it was explained that there was a water problem and works were ongoing. Lahori Butt Karahi would open later.
What time are you opening tomorrow?
Noon – was the given answer.
Cafe 99 Khan Baba now seemed like the logical place to investigate. Crossing at the lights, yet another venue was revealed. A second branch of Lahori Nazara, currently of Stockport Road, east of the Wilmslow Road – Curry Mile. This may further enhance the theory long proposed in these pages, that the Curry scene in Manchester is moving north. The Northern Quarter and Cheetham Hill is becoming a more authentic – Curry Mile. With many shops in the original Curry Mile now just Kebap-grill houses, Cheetham Hill is where one finds Lahori-Desi Curry. A taxi driver on this trip concurred, he acknowledged the changing ethnicity in the south of Manchester and the change in food on offer.
Marg likes giraffes, there had to be a photo. On entering the empty Cafe 99 Khan Baba, we chose the table at the door. Despite it getting hotter by the minute outside, we needed air. A chap sat behind the counter, it became clear he was never going to approach us. I went up to place the Order.
A kilo of Lamb Karahi (£28.00) on-the-bone please.
A good price for a kilo presently.
No Lamb, but he could offer Chicken. About turn, goodbye.
Was this because there was no Lamb on the premises, or was the chap not able to cook the required Karahi? Two disappointments in the space of five minutes. Hopefully there would be Quail left at Kabana C-H.
Paul, Mein Host, greeted as we entered. It is almost a year to the day since we last visited.
Is there Quail left?
Success.
Wary of how splashy the accompanying Masala can be, never mind the footeriness of eating this micro-game bird, I decided to try Boiled Rice (£2.50) as the accompaniment. Having explained to Marg that Keema Balti (£7.00) was about being served in a – bucket – and did not refer to a particular ingredient, she was happy with this, plus her customary Chapatti (£1.00).
Marg had taken a table and had organised the glasses, cutlery and the much needed napkins. Paul summoned me to the counter after a few minutes. This is fast food, everything in kettles, just waiting to be served.
The Chapatti was huge, Marg would manage nearly all. Wholemeal Chapatti Flour had been used in its creation. There was sufficient browning to create the sense of being well-fired.
The Boiled Rice, garnished with Bay Leaves was massive. Two could easily have shared this. Defeat was already staring the Hector in the face.
Bateera (Quails)
A portion is normally two, the Hector had three! This would increase the chances of staining the polo-shirt by fifty per cent. I should invest in a bib and carry it with me. Steve later suggested I carry a spare t-shirt for dining in. There are no photos of the Hector, napkins aplenty, held in place by will power.
With the sprinkling of Coriander atop the Quail, I completely forgot to add – the foliage – which has an even greater range of components than at the mother shop.
The Masala oozed Desi quality. Orange, Oily, possibly blended, I put enough on top of the wee-birds to created the appearance of Curry & Rice. With some of the Masala soaked into the Rice, one part of the strategy was working. However, there was nowhere near enough Masala to accommodate the Rice. I could fetch more, as and when. The absurdity of having Quail with Rice soon became apparent. Fingers are required, there is no other practical way.
The Masala had its own distinctive Flavour, quite different from Kabana original. An aromatic Flavour was identified, distant from the Manchester Clove overload. Whole Peppercorns, I wondered at first if any were Juniper Berries. Probably not.
The Spice Level was sensible, the Seasoning felt appropriate for the accompanying Meat. The exterior millimetres of the Quail had absorbed the Masala-Spice. The interior was untouched. Still, the gamey nature of this bird offers so much more than Chicken.
Marg offered the space on her Chapatti plate for the accumulating pile of bones. On my last visit here, I speculated as to what three Quail might be like to eat compared the the modest size of two. Today I found out.
Quail, a once a year event. But, if Sheerin Palace (Glasgow) ever have it again, the Hector will be straight across the river.
Keema Balti
Served on a plate, not a – bucket – one has to wonder why this Curry was called as such.
Suitably Dry with a mere trace of Oil, the light colour of the Mince suggested this was – Chicken. Finely ground meat of all types should take on some Flavour. I watched Marg set aside what I took to be sliced Green Chillies, both red and green, however, these turned out to be the dreaded Capsicum.
Chicken and Capsicum, the Hector will not be ordering this any time soon, or at all. Marg:
A large bowl of Chicken Keema with a colourful array of peppers. Green, red and yellow, small pieces were all mixed in this dish. Finely minced meat with small cinnamon pieces and part of a bay leaf. There was a spicy taste to this meal and a large Chapatti allowed me to pick up the meat. Enjoyable.
The Bill
£17.50
The Aftermath
Paul took the payment. Acknowledging the generous portion of Bateera, I related that last time here, I had speculated as to how I might welcome, or even cope with, a third Quail.
Now I know, I’m exhausted!
A third must have sneaked on to the plate – was Paul’s explanation.
Lahori Butt Karahi was open as we walked back down Cheetham Hill Road. Their loss. Next time, but I think I have written this before.
A late night Curry at 
The 
Last night, I ordered the ½lb Cheese Burger (£6.90). Outrageous, especially when the – half kilo – was planned for this afternoon. The Onions and Pickled Chillies are what gave it height. How could each of these two patties be quarter-pounders? 
The Bill
Four good sized Lamb Chops, suitably cremated, but with the pink from the Tikka Powder adding colour, a slight detraction. Well Spiced, well Seasoned, this was the anticipated delight. Maybe two portions would be better than one? Ordered separately. I didn’t want it to end. The late night munchies were tamed. Or were they?
The suggested rendezvous time at 
Steve joined us having ordered – Fish and a Chapatti (£1.00). 
It’ll taste alright now – he acknowledged after the Hector had secured the necessary photo. Dr. Stan’s mini-Buffet featured Channa, Keema Peas, and Spinach + Potatoes. Quite a variety, quite a plateful.
Mags arrived having ordered boneless Karahi Lamb (£6.50) and a Chapatti. With no further space at the table, Marg adopted the Hector mode and directed Mags to a window table where they would sit together. 
Steve’s Order was duly presented: freshly Fried Fish with Salad. This was not what he was expecting. He had assumed a Fish Curry. I sent him up to the counter to fetch a bowl of Masala. He now the components to replicate Hector’s Fish Creation, albeit without the Rice. Steve was about to create his own Dish.
Normally one would tear off pieces of Bread and either dip in a Masala, or scoop up solids. Steve was about to create something approaching a wrap, but to be eaten with a knife and fork. This was not complete until Steve had gone back up to the counter to fetch – the foliage. 
Rizwan brought Hector’s plateful: Fried Fish, Salad, and Fried Rice. Rizwan had already added – the foliage – and had spooned on some Masala. I had to ask for the additional bowl of Masala, this is what makes the Dish, else there would be insufficient moisture to eat all assembled. The bowl of distinctly orange Masala hopefully came from the Karahi Lamb. 
The Fish had been fried in a Spicy Batter, with the added Green Chillies, there was quite a – kick. With two sources, the Seasoning was right up there. The Masala was giving out its Umami Spice and Seasoning. The Fish tasted as if it had actually come from the sea. Not too much to ask, but a well-Seasoned Fish Curry can be hard to source. 
A certain social medium highlighted that today was the anniversary of a visit to 
There was no Rizwan as Marg and Hector entered 
Rizwan arrived at 12.58 and immediately came over to greet. That our Order had already been placed was confirmed. Then there was the catching up, and the sad news that two of our company could not travel. We shall still make double figures. 
Four large Chops, the Spice coating could be seen, an Onion based Salad to accompany. Maybe Marg had something grander in mind on that side. 
Decided last minute to go for lamb chops and salad. 4 cremated chops appeared with enough carbon and tender meat to satisfy me. Great flavours of spice, and I enjoyed the cooling onion, lettuce and tomato salad with mint yoghurt. The chops were messy to eat but well worth it. 
The naked Curry was brought by Rizwan who then went to fetch – the bits. Suitably dressed, it was time to tear in. There was no Meat count, no need, the portion was as massive as ever. The ratio of Meat to Masala was such that careful management was necessary, the antithesis of a Soupy Curry. With the Masala, partly absorbed by the slightly Spiced Rice, this Karahi, if indeed it actually is, just looks so welcoming. Blended, possibly, the richness of Flavour of the Masala never fails to impress. Consistency, I’ve had this Curry dozens of times, it is always the same. Wonderful. 
Tender Meat, the quality always stands out. 
The Bill
With half an hour to go before we could finesse an early check-in at t’Travelodge, Marg chose a new venue on Tibb Street for coffees and one dessert. Fourteen pounds, eighty three pence, seriously.
A Sunday brunch in 
Entering at 13.15 on this fine day which resembles summer, a chap to our left was finishing his meal. The serving Doris was sat on the far side. We sat mid-room. A chap from the kitchen approached the counter and acknowledged our arrival. There was no sign of the mature gentlemen who provided the immortal phrase regarding the continuing acceptance of – cash only. 
Do you need 
The Hector did need the 
Two Chapattis, a sensible size, a sensible thickness. Not quite the plain ones I particularly enjoy, there was a hint of – Wholemeal – in there. The Hector would manage only one and a half Chapattis. 
The Rickmeister has told of the Samosas in 
Kofta Palak, one takes a notion for this intense Curry. Four large Meatballs were sat in a karahi, shrouded by a Dark, Thick, Herb-rich Masala. Hot food, care had to be taken until the extreme heat abated. 
The Spice built quickly, the Herb blast was unforgiving. This was the full on Saag/Palak experience. The Seasoning was quite a bit below the Hector idyll, but the potent Herbs compensated. Antiseptic – was noted as Marg took a Soupçon and pronounced the Masala to be – Sweet. We all see colours differently, do tastes register on our plates differently also?
Pieces of Tomato were revealed as I ate. The surplus Onions added crunch, Diversity. Whatever the notion, it had been well sated. 
The Aftermath
Warning, there’s going to be a lot of Curry consumed in the next few days, when the Hector is in 
The adjacent 
Entering Punjab’s at 17.45, nothing appeared to be different except – Punjab’s – is now inscribed on the waterfall. Greeted by a young boy, he had to refer to his seniors to allocate a table. 
The menu provided, there were decisions to be made. Would Marg share a kilo, or stick to her standard Karahi Keema (£10.95)? She chose the latter. This left Hector with the choice of the large Karahi Gosht (£13.95) or the half kilo of Handi Gosht (£14.95). The Handi is on-the-bone, and where else but Bradford is one going to get a stand alone half kilo for this amount? Sorted.
Raita and Chilli Sauce were brought to the table. A Salad would arrive with the mains, I let Marg deal with it, Hector literally would have enough on his plate. 
Served in a large karahi, not a handi, there was a mass of Curry here. There was no need to count, this was the veritable half kilo by any means of measurement, and I’ve seen a few miserly ones. 
Super-soft meat, not too many bones, and one – Sucky – featured. Excellent, this was going to be fun, and a test of stamina. The Spice Level was exactly what was sought. The Seasoning was decidedly lower than Hector’s preference. Consequently, the intensity of Flavour, one felt, was being restricted. The Bradford Curry Taste was there, but was subdued to an extent. Still, a glorious meal, satisfying would be an understatement. 
The portion looked significantly smaller, but matched what Marg normally manages. No Peas or Potato, this was a straight karahi-full of Mince. No needless Masala, the Oil was collecting on the base of the dish as is expected. 
A good portion of Keema in the karahi dish. A rich flavour with a hint of Coriander throughout. (No Methi?) Oily residue in the dish but overall a very tasty meal with the Roti.
The comparatively Dry nature of the Bombay Aloo complemented the Shorva. The Potato had a much more intense Flavour, Coriander to the fore. 
The Big Onions were as feared, redundant. Cauliflower, say, would have been much better. Had there been a Cauliflower in the house, Aloo Gobi could have been today’s creation. 
There was a lovely aroma in the kitchen, with fresh coriander, and I took a good helping of the potatoes which had absorbed the Spices. When I added the thin fish sauce, I enjoyed mashing the potato to soak up another burst of flavour. The fish added flavour, as did the prawns, to a wonderful dish. 
A rainy Monday, it’s a bank holiday also, and the Hector does not feel like schlepping across to the Southside for Curry-Heute. A Monday means fewer places are open in the city centre. The options were perused, Goat Curry served on-the-bone in Glasgow? Do we have a winner?
Arriving at 14.20 by Subway, to avoid a walk in the rain, 
Goat Meat (on the bone) (£14.95) with Cumin Rice (£4.50) was the Order. With – Desi – mentioned on the menu already, I asked for – extra Desi. This did not appear to register. Spice Level was then mentioned – above medium – was noted.
During the wait I had time to take in other options. £4.00 for a Plain Naan? Are they testing our humour? 
One chalk board outlined the £10.95 lunch menu, the other already had me planning a return visit. 
Karahi Fish (£16.95) may or may not suit the Hector given 
A 10% Service Charge? At least they are up front about it, so no tip then. What about – nuts? Are there nuts in the Curry at Curry Cottage or not? Do printers just produce what they are given without proof reading? 
As on previous visits, the Curry arrived in a soup plate. If one is having Bread, this is not an issue, with Rice, where do you go from here? 
The Cumin Rice was a sensible portion for one, not enough to share, so a bit on the pricey side then. The hope was the Seeds would add another dimension to the overall experience. During the meal I was not necessarily aware of the Cumin, but an hour later, the customary Seed jammed in the upper teeth revealed its Liquorice blast. 
By scraping the Curry to one side of the plate so space was found for the Cumin Rice. This also revealed that the Curry portion was not huge. I did count ten pieces of Meat, around half on-the-bone. The ratio of Meat to Masala was favourable. Whilst the Tomato and Onion Masala was thin, approaching Shorva, this was in no way a Soupy Curry. Arranged on a flat dinner plate, this would have taken on the appearance of a worthy Dry Curry. 
Today was the significant fifth visit to 
I told Vini I was not here for Curry today, but Starters only. A deliberate strategy to cover more of the menu on this landmark day. The Hector does not deny that the Desi Lamb (£11.95) served on-the-bone is what has instigated the return visits. Ruaridh, the son of one of Marg’s Aberdoom school chums was here last evening in a party of eight. Having studied 
Six large pieces of Haddock, as Vini confirmed, shrouded in a Spicy Batter. Importantly, freshly cooked and piping hot. 
Wholemeal Flour, not Hector’s preferred ingredient. For a presumably fried Bread, this showed no signs of Oil. The interior was a mass of fresh Mushroom slices shrouded in a Creamy, Garlic-rich Sauce. Sauce, Masala does not seem appropriate. 
Shrikhand
After 
Having spent the late afternoon in Brighton, Maggie was not particularly keen to return to Dosa Plazza, the Curry here takes no prisoners. On 
Hector was having what Marg had on 
For simplicity, I read out the Order to the waitress. For reasons unknown, this appeared to puzzle. 
The nine pieces of Meat were arranged on the Rice. Curry Leaves stood out, a Green Cardamom would appear shortly. Whole Spice, always a plus mark. The Soupy Masala was quickly absorbed by the Rice, dare I possibly write that I could have done with some more? 
The Spicy blast was instantaneous. The Seasoning was also in the face, and so the big smokiness associated with South Indian Curry was manifested. In recent weeks I have avoided visiting Glasgow’s 
The sprinkling of Coriander differentiated this Curry from the Sri Lankan Mutton. Just as Soupy, I sneaked a dip. The Seasoning impressed here also, but I was off before any Methi had a chance of registering. Clive:
With the Herb flecks, the Hector would have called this as Clive’s Curry. There was a lighter hue, but this was as far from the standard bland Creamy Korma as last year’s 
