Glasgow – Chimes of India – Comfort Eating

Posted on August 31, 2024 by Hector

The scaffolding has gone!

Having eaten enough Karahi Gosht of late (eh?), it was time for a good old fashioned – Desi Curry. With no hockey balls needing struck today, Marg accompanied Hector to Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF). Marg out for Curry on a Saturday!

Vini was there to greet as we entered at 14.00. I took what has become my usual spot in the corner at the window. For thirty minutes we were the only diners. Their Dal Makhani (£9.95) looked glorious. I’ll have to go Veggie on a future visit and try this with the Cauliflower Potato Greens (£9.95). Two main courses, no Rice, no Bread.

For Hector, the usual: Desi Lamb on-the-bone (£12.95) with Mushroom Rice (£3.95).

Marg did Curry-Heute a favour and opted for a Curry making its first appearance in these pages, at this venue: Lamb Rogan Josh (£12.95), accompanied by her customary Chappati (£1.75).

A carafe of iced tap water was brought along with a Complimentary Poppadom, Mango Chutney and Spiced Onions. Vini was almost apologetic in giving just the single Poppadom, he was ensuring that we would enjoy our meal.

Soon devoured, the Spiced Onions were a stand-out. The Seasoning here was above the norm. Ironically, this would have an impact on the first few minutes of Curry eating.

The Chapatti was as Marg likes it. A second was always on offer, however, it could never be justified.

It’s about time someone invented the half-Chapatti – I proffered.

Actually the Hector has been calling for this, for years.

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The Mushroom Rice at Chimes of India may have set the standard. There was sufficient to give Marg some when she ran out of Bread. The fresh Mushrooms give the Curry another dimension.

Desi Lamb on-the-bone

Ginger Strips and whole Green Chillies, Toppings to embrace. The Chillies put the diner in charge of the Spice Level. I ate a whole one.

The Meat count was into double figures, two big bones, shrouded in Lamb, a Sucky Bone too. All my pleasures.

The viscous Masala is what makes this Curry. The Seasoning didn’t register immediately due to the splendid Spiced Onions. In time everything came to the fore: Spice, Flavours, that special buzz that eating Curry creates.

Vini came over twice to check on our progress. All was well.

I think this Curry is becoming one of my all time Glasgow favourites – was my assurance.

The boneless pieces of Lamb disappeared in no time. One was so Tender it went down with no chewing whatsoever. Not clever. Fingers had to be employed to tackle the big bones. This is when the Hector tends to make a mess, of himself, the t-shirt. A solution has been sourced, be prepared to be amused.

Pleasant as the Lamb was, today, it was not giving back as much as previously. More – Desi – required. Too fresh a batch? The Masala did the heavy work, still – comfort eating.

Lamb Rogan Josh

The Masala here was comparatively abundant. Had the viscosity not matched the Desi Lamb, the term – Soupy – might have been applied. This was fine. Apart from being boneless, it was difficult to tell them apart.

Chosen because the onions were included in the smooth sauce. I do not like big chunks of onion – Marg related.

A very rich and flavoursome sauce with a kick. Meat was very tender and once I cut it into sizeable pieces, I was able to enjoy it with my Chapatti. Light, crisp, a good size. Had to leave some sauce as I had eaten enough and did not want to order another bread or rice. Very enjoyable.

I had sampled a Soupçon at the start and found the Masala to be – Tart – in comparison to the Desi Lamb’s. My Rice portion was such that there was a donation across the table. When Marg had finished, I had another go.

The redness suggested an abundance of Tomato. Thankfully this was closer to what is considered a traditional Rogan Josh in these pages, not the Creamy version which has materialised in the last decade. This Masala had significantly more Seasoning, the Tartness was further verified.

I’ll stick to the Desi Lamb, on-the-bone, of course.

The Bill

£31.55

The Aftermath

Twenty five minutes later, the ritual  of the Cumin Seed dislodging itself.

I’ll be back, to sample the Veggie Dishes.

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Glasgow – Curry Cottage – August Bank Holiday

Posted on August 26, 2024 by Hector

A rainy Monday, another bank holiday, how many thought the Hector was Govan bound once again this afternoon? That project can wait, there’s still the ongoing one in the city centre: Curry Cottage – Indian Restaurant & Bar (91 Cambridge Street, Glasgow G3 6RU). Today was visit #4, a different Curry had each time, unusual for Hector.

Arriving at 14.00, the waiter who served me last time, was just entering, he did remember me, but just to make sure, I took the same seat in the empty restaurant.

I quickly dismissed today’s Specials on the board. None of those Dishes suit the Hector palate. Given the strange hiatus on the palate reported in recent weeks, I decided to conduct an experiment. Instead of repeating the glorious Goat Meat (on the bone) (£14.95), I decided to try Garlic Lamb Mushroom (£14.95). Garlic – may well be a the root of what has been described in these pages in recent weeks as – antiseptic. This Curry could determine if that is what Hector’s palate is reacting to.

The waiter took the Order. Cumin Rice (£4.50) and a glass of tap water were the accompaniments.

Curry Cottage describes itself as a restaurant and bar. The lukewarm glass of water was a bit stingy. Next time I shall be asking for ice, and more water, not that it is generally required.

The Hector was left alone in the body of the restaurant whilst the Order was relayed. I’m sure there must be cameras. Whilst I waited I watched a video clip, filmed in a Paisley grocer, starring a couple who may be getting a visit from the chaps with the helmets soon. Alcohol had been taken, they evidently required more.

After an appropriate wait, the food was brought. This time I was ready:

Can I have another plate please?

Strangely, this request took some minutes to process. What came was little larger than a side-plate. Better than dumping the Rice on top of the Curry though.

The Cumin Rice was a sensible size if one is not sharing. I still think it’s a bit steep for the portion size. Once decanted, it was time to arrange the Meat on the Rice.

Garlic Lamb Mushroom

Ten pieces of Meat, no bones, were arranged around the perimeter of the Rice base. The slices of fresh Mushrooms maybe reached six. Hector could manage a Starter at Curry Cottage in addition to a main course. Enough food to be regarded as – dinner – just. Had I ordered Bread, I would not have been writing this.

The seriously Thick Masala had sporadic cloves of Garlic mixed in.

The Spice Level was initially moderate, I would revise this upwards, significantly around the halfway mark. Yes, a decent Spice Level. There was no doubting the level of Seasoning, totally a la Hector! Damn good Curry. To what extent the Garlic was adding to the richness of Flavour in the Masala cannot be ascertained. What was certain, this Masala was right up there with the best. Then there was the occasional blast of Cumin from the Rice, I waited for one of the Seeds to lodge in the usual spot.

Tender as the Lamb was, it did not give back the same intensity of Flavour in terms of – Spice – but in terms of – meatiness – this was impressive.

The waiter came over to check all was well, it was.

The Mushrooms and Masala created another experience. Mushroom Rice is ordered oft in Curry-Heute, an Interesting Vegetable can add so much more. In my own cooking, I often add Mushrooms as Ballast. These Mushrooms had taken in the intense Flavours from the Masala, another source of pleasure in this Curry. Quality Meat, quality Mushrooms. By the end I had a mouthful of Spice and Meatiness, a truly delightful Curry, and no reaction whatsoever to the – Garlic.

The Bill

£19.45

The Aftermath

Hopefully, the waiter will come to note my asides.

Seasoning is all – was today’s lesson.

Now to find the Cumin Seed.

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Glasgow – The Wee Dhaaba – Where The Magic Happens

Posted on August 24, 2024 by Hector

Two days ago, Curryspondent Peter made the Hector aware of a new Curry Cafe on Glasgow’s Southside. With the aim of enjoying some more  Lahori/Punjabi Cuisine, hopefully served in the Desi-style, Hector took the Subway across to Govan at 13.30. The Famous had a home match this afternoon, the streets of Govan were empty, strange times.

It was a five minute walk along Govan Rd. to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY). As I approached, so the huge shipyard, commonly known as – Govan – came into view. I last walked this stretch one summer’s evening @1978, en route to guard part of this industrial site. The Wee Dhaaba occupies the corner unit opposite what is now Fairfield’s Heritage Centre, Elder Street is one of the many streets along the south bank of the River Clyde which comes to an abrupt dead end.

A couple occupied the corner window table as I entered. I was surprised to see a variety of cakes (£3.50) on display under the counter, not pre-cooked Curry as is the norm on the Southside. It was apparent that The Wee Dhaaba is aiming to be recognised as a – Coffee & Cake – establishment in addition to serving Pakistani Curry.

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A young lady emerged from the kitchen and handed me the menu. The sensible choice of table was adjacent to the couple at another small table. Small, The Wee Dhaaba has six tables, seating about sixteen diners. Additionally, tables and benches, as one sees at a Bier festival, were folded against the wall. In better weather, people can sit outside, not today. A young child quietly amused himself in the far corner. No facilities were visible, I suppose one can ask.

There were ten Lamb Dishes to choose from. The Vegetable Dishes also looked interesting, no Aloo Gobi, however, Karela piyaz (£7.50) would be a challenge. Methi Aloo Gosht (£9.50) will have to wait, Lamb Karahi (£12.00) would surely reveal all?

A Tandoori Naan (£2.50) to accompany felt sensible. I assume they have a Tandoor, but I did watch the cooking of Meat on a mini-grill for the couple beside me.

The lady, I would later establish as – Sara – took the Order on a pad. A bottle of Sparkling Water (£1.20) was a welcomed addition.

I like to try new places – I informed Sara as she noted the Order – Lamb Karahi should be a good test.

This raised a smile.

I deliberately made no enquiry as to how the Karahi would be presented, this was very much a case of let’s see what comes. I already had the knowledge that the food here was going to be authentic Lahori/Punjabi Fayre, none of that Mainstream nonsense. For once, Google Maps – about – section was informative.

The wait for the Karahi Gosht was appropriate. A mature chap entered the premises and headed to the kitchen, had he been summoned to cook Hector’s Karahi? Another mature chap entered, known to the staff. He ordered, then took the corner table beside me. He was from Halifax, this led to a spontaneous discussion about Bradford Curry, an opperchancity for Hector to recite his favourite Bradford Curry Houses. (Halifax Curry Houses also appear in Curry-Heute). His sister, as I understood it,  is the mother of the two ladies now seen serving. A family business became the logical conclusion. This was enhanced by a glorious Statement on the menu:

You can place an order a day prior for any mom-made food you wish to eat.

This  must be investigated, Lamb Desi Qorma immediately comes to mind.

Sara brought the food.

I had specifically asked for a Plain Naan to avoid any Garlic and its associated issues as written earlier in the week.

This Naan was far from – plain. Behold a Roghni Naan, perforated to prevent it rising, and smothered in Seeds, Sesame and some other. Was I in Manchester?

Round, a decent size, and served in quarters, the Naan was well-fired. The firmer texture had been achieved through the perforations. Not my favourite type of Naan, the Sweetness would taint the Flavours from the Karahi. Paratha (£2.50) next time.

Lamb Karahi

The appearance was – magical – the aroma had me immediately won.  The peripheral Oil was at a minimum. On-the-bone, there was no reference to this on the menu or discussed at the time of ordering. No messing, this was the real thing, an authentic Desi Karahi Gosht.

The Thick, Tomato-based Masala, had quite a quantity of finely chopped Onion in there too. I counted the Meat, twelve, some who have been here previously questioned the volume, no problem here. Sucky Bones, plural, Coriander leaves and stems on top, sliced Bullet Chillies cooked in, this was way more than I expected when I read the menu and  saw – Lamb Karahi.

The Spice was well pitched, sufficient not demanding. The oh so important Seasoning was spot on. There was a genuine depth of Flavour, though at times, the Sweetness from the Naan marred total enjoyment. Nevertheless, the pedigree shone through.

No Whole Spices – was noted, but then a Cumin Seed lodged itself in the usual spot. The Lamb was magnificent, a Big Meaty Blast! The ratio of boneless to on-the-bone, was well judged, a filling meal even allowing for the debris. So much fun gnawing off the Meat.

As I approached the end, weighing up when to abandon the Bread, so Sara came over to ask if the Lamb Karahi had passed the test.

This is proper, Desi Curry!

The plate wiped clean, just over a quarter of the Naan was left. Honourable.

The Bill

£15.70    Cash is preferred, contactless is fine.

The Aftermath

Introductions over, what became a lengthy discussion got underway. The food was praised, that Roghni Naan is so prevalent in Manchester was unknown.

I look forward to meeting the elders, whose culinary skills I had just sampled. A family business confirmed, The Wee Dhaaba has been in operation for some two months. More of the Lamb Dishes will have to be tried, the Vegetable Dishes intrigue. I can see Marg having Coffee & Cake whilst the Hector explores the savoury elements of the menu. Hector’s next project?

And so back out into an eerily quiet Saturday on Govan Rd., twenty minutes to kick-off, hardly a soul to be seen. The Wee Dhaaba is open seven days, all day, I shall have to remember to avoid match days when The Famous return home.

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2024 Menu

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Glasgow – Shahi Mahal – Time, the great healer.

Posted on August 19, 2024 by Hector

Long overdue a Karahi Gosht, the Hector was across the river, arriving at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) bang on 13.00. Zahir, Mein Host, greeted and acknowledged, it is a year since the last visit. Shahi Mahal is the furthest Curry House from Hector’s House in Glasgow’s Top Rated.

Aloo Gosht

Zahir was creating portions of Aloo Gosht (£7.50) and asked if I liked – Oil. Having had this Traditional Curry on Saturday, I was sticking to my guns. Could he cook me the half kilo? Zahir was momentarily hesitant, he had two kilos of Lamb, one kilo of Karahi Gosht (£35.00) would be way too much. He would see what he could do.

With so much on display, here was the opperchancity to take some photos of the fayre.

Shami Kebab

Chicken Seekh Kebab

Vegetable Pakora

Chicken Curry on-the-bone (?)

Taking a seat mid room, with my back to the TV, I was soon in conversation with the only other sit-in customer. A familiar face, he suggested I could cook my own Karahi. Making it clear that my attempts are nowhere near as good as those served in Glasgow’s Desi Curry Houses, he rhymed off a method. Boiling everything without Oil for forty minutes, reducing the moisture, then frying in Oil for a further twenty, sounds so simple. Maybe it is, Zahir would take a mere fifteen minutes to knock out my half kilo and Coriander Naan (£2.50).

Zahir’s young lady assistant brought a Modest Salad, Raita and offered tap water. Sorted, however, in anticipation of what was coming, I just played with the Salad.

Next year in Jerusalem.

Not a line I expected to hear whilst I waited for my Curry. Geo News, a Pakistani channel, was broadcasting an advert by the Israeli tourist board, inviting all.

Make it this year – was the gist of the advert.

Zahir brought the food on a tray.

What I don’t eat I’ll take away – I assured Zahir. My fellow diner had already raised an eyebrow when I mentioned the half kilo. Ten days ago at Punjab’s (Bradford), I put away the half kilo, no problem.

The Coriander Naan was round, large and whole, already a winner. The puffy blisters added to the efficacy. In addition to the copious Coriander, the Naan glistened. I had asked for – no Garlic – was the sheen significant?

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Lamb Karahi – half kilo – on-the-bone

The Coriander, Ginger Strips and Bullet Chillies sliced lengthways created the classic appearance. The Meat count was double a decent standard portion, loads. Behold the Sucky Bones. The Masala, rich in Tomato Seeds, shrouded the Lamb, the peripheral Oil was collecting. This was as majestic as this Curry can be. All was set.

13.25, way too early to be eating this quantity of food. Eat half, take half away.

The Spicy Blast was anticipated then a sense of – Pepper.

Something wasn’t right. Antiseptic – it was back. This happened nine days at Karachi (Bradford), both times, nothing eaten afore. Has the palate developed an irregularity? In my early teens I had to ask Mother to stop adding Cumin Powder to her Curry, I could no longer cope with it. That soon subsided, bring on the Cumin Seeds.

Was there Garlic on the Naan? I find this to be a contaminant, too dominant, a source of Flavour distortion.

Today’s Karahi was woefully under-Seasoned. Others would disagree.

The Meat was magnificent, Tender, and not giving back whatever was upsetting the palate. I ate on knowing that I was the problem. Zahir brought out his lunch and sat across from me.

I asked after retired Chef Rashid (Karahi Palace), he is doing well.

One day he will cook for me again – is the ultimate hope. Zahir recited some of the forthcoming Daily Specials. Kofta tomorrow (Tuesday), Chicken & Kidney to follow. I raised the possibility of the cherished – Lamb Desi Korma – once more. In an earlier visit, Zahir had either misunderstood, or had dismissed the possibility. Today he was more positive. Oh to be here when that is cooked.

On reaching what had become today’s objective, I asked for the remaining quarter kilo to be packed, along with the Naan. There were still ten pieces of Meat.

The Bill

£20.00    No inflated price for the half-kilo.

The Aftermath

Eight hours later, the leftover Karahi was reheated.

Tomato paste was heated with Olive Oil, Garam Masala, and probably way too much Salt. Where had all this Herb come from? The Masala was way thicker, Herb-rich. The Antiseptic had gone, the Seasoning decidedly upped. Time, the great healer.

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Glasgow – Darbar Grill – Fast Food Required

Posted on August 17, 2024 by Hector

A half kilo of Desi Karahi Gosht is what the Hector had in mind when setting off towards the Southside. On discovering that Scotrail had halved the local train service, time was lost. Buses across the river were clustered, late, and the one I boarded terminated after one stop. Change of plan, fast food required.

Darbar Grill (140 Allison Street, Glasgow G42 8RP) would be open, Aloo Gosht should be available, and cooked in the traditional – Desi – style.

Entering the empty premises at 14.00, I believe it was Ahmed’s nephew who served me. He talked me through the ready Curry, only one Lamb Curry, Aloo Gosht it would be – on Rice.

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There’s still no printed menu, the prices on the board appear to be for Takeaway. The declared portion size impressed. Had I been been looking for something else, there was no suggestion that – cooking to order – was available. As Ahmed is effectively running a school for Chefs on these premises, maybe nephew might have offered more? Hector was in a hurry, so not an issue today.

Ahmed parked outside and summoned the chaps to bring the supplies into the restaurant. Interruption over, they returned to their chopping, Ahmed drove off without having entered the premises. Nephew brought the meal plus a jug of tap water. Casual formality, an extra plate was declined, not required.

The Basmati was light, fluffy, served as a sensible portion. All but the stray grain would be managed.

Aloo Gosht

I liked the metal bowl. Shorva, there was no denying that this was as Soupy as Curry can get. This was as Aloo Gosht should be. Seven pieces of Lamb on-the-bone and two decent sized pieces of Potato were arranged on the Rice. Two major bones, one Sucky. The Potato was cut into six manageable pieces. Enough Shorva was spooned over to create a Curry as the Hector sees it. As ever, Masala was retained for the end game, to moisten whatever Rice would be left. Boy, would I get that wrong.

Tender, towards chewy, the Lamb was giving back Spice having sat in the Shorva for a suitable length of time. The Potato too had absorbed the Flavour of the Shorva. This was as good as this Curry gets.

Decent Spice, very well Seasoned, Tomato skins were revealed, no Whole Spices, no Herbs. It was time to decant the remaining Shorva, oops. There was way more than I had realised.

A spoon was required for part two.

A simple Curry, it was what it was, the Seasoning made it special.

Ahmed returned halfway through my meal. The usual pleasantries led me to mentioning I was here (in part)  because his son, Moiz (Handi By Darbar), does not open early enough to accommodate my eating pattern. 15.00 is too late for the Hector. Hector the clype?

The Bill

As with the last visit, I had to insist on paying – else I can’t come back.

There was a token, contactless payment.

The Aftermath

Another lengthy wait for a bus across the river. The Seasoning lingered long. Satisfaction attained.

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Manchester – Kabana (Cheetham Hill) – Quail, But No Butt

Posted on August 14, 2024 by Hector

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.

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Manchester – delhi2go – Times They Are A Changin’

Posted on August 14, 2024 by Hector

A late night Curry at delhi2go (119 Oldham St., Manchester M4 1LN England) has become a rare event. As starting the day with a Curry on a Manchester trip has become almost mandatory, the days of – two in a day – may now be a thing of the past. Burgers (from £4.90)) and Grilled Lamb Chops (£7.99) have proved to be sufficient in recent times. That at least half of The Company head here every night, when in Manchester, still says much about the Fayre on offer.

The menu has changed quite a bit in the last couple of years. Curry has had its prominence relegated, i.e. significantly diminished on the board. This evening, Damien, the delivery driver, and the only member of staff who still recognises the Hector, informed me that Chef Rashid had departed two months ago. The reasons I was given shall not be written in these pages. Suffice to say, if the grills are being prepared front of house by the serving staff, then there can’t have been much for a Chef of Rashid’s prowess to do in the rear. This also confirms Hector’s long established observation that anyone can cook a Kebap.

Also gone from the menu is the – Gourmet Burger. With the standard Burger sold at a more realistic price and all the Toppings one asked for, who was buying the more expensive option?

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?

Whilst I challenge the weight, this Burger was still way superior to anything served in well known franchises.

Tonight it was the other delihi2go stalwart – Lamb Chops. Having watched Marg devour a portion at Kabana two days previously, the desire had been well planted. All Salad and Sauces were declined, I just wanted to sample the Lamb Chops. As with last night, I was having my food here. Why let condensation in the Takeaway packaging kill your food?

I was advised that my Lamb Chops would take ten to fifteen minutes.

The Bill

£7.99

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?

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Manchester – Kabana – Five Dine in The Northern Quarter

Posted on August 13, 2024 by Hector

The suggested rendezvous time at Kabana (22 Back Turner St., Northern Quarter,Manchester M4 1FR England) was 13.15. This should miss the peak of the lunchtime crush. Steve caught up with Hector and Marg en route, Marg having stopped to admire some of The Northern Quarter’s unique architecture. Rizwan was in his spot, a warm greeting as always.

It was confirmed yesterday that – Fish – would be available today, the Hector was having his – Fish Creation – once again.

Marg, who was eating elsewhere this evening, limited her intake to a Vegetable Samosa (£1.50). Rizwan himself took care of Marg’s Samosa and Salad, we took our seats at the rear of the restaurant.

Vegetable Samosa (Salad)

Steve joined us having ordered – Fish and a Chapatti (£1.00).

Dr. Stan appeared and joined the table with Rice and Three (£8.50).

Rice and Three

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.

That was good – was the initial concluding comment, followed by:

If it hasn’t been photographed, have I really had a Curry?

Karahi Lamb (boneless)

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.

Mags would later comment on the wonder that is the Flavour from Kabana’s Karahi Lamb. So yesterday.

Fried Fish

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.

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Behold – Steve’s Creation.

It was alright – was as much as Steve was giving thereafter.

Hector’s Fish Creation

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.

The Salad had to be addressed also, and with – the foliage – there was so much happening here. So many Textures, raw ingredients, cooked ingredients, only Kabana offers this flexibility.

The Bill

£12.50 For Hector and Mrs. Hector.

The Aftermath

It’s great when the Flavour of a Curry lingers. This afternoon, it was the Seasoning which lasted long.

Later this afternoon, Howard became the sixth member of the group to dine at Kabana. The Kofta (£6.50) was duly enjoyed.

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Manchester – Kabana – Consistency

Posted on August 12, 2024 by Hector

A certain social medium highlighted that today was the anniversary of a visit to Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England). Having brought this to Rizwan, Mein Host, at Kabana’s attention, I advised that another visit was scheduled for 13.00. Not a bad estimate having travelled smartly from Bradford just to sit outside Victoria for five minutes awaiting a platform. Was our train not expected?

There was no Rizwan as Marg and Hector entered Kabana at 12.55. Kabana was not as busy as expected at this time. A new young chap took the Order. Marg was going to replicate Hector’s Order, albeit boneless, but changed her mind when she saw chaps tearing in to Lamb Chops (£6.50). As ever, Karahi Lamb (£6.50) on-the-bone, plus Fried Rice (£2.00), the ritual meal, was Hector’s choice.

As the Lamb Chops are cooked to order, we were advised to take our seats. Our luggage had already been parked at the far end of the room. Whilst the seating may be cramped, there is always space to accommodate the Traveller.

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.

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Lamb Chops

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. Akbar’s (Glasgow/Bradford) aside, I don’t know of anywhere that would serve Lamb Chops at this size at this price. Lamb Chops Masala was already being imagined for a future visit. With Biryani has already featured in these pages.

Not cremated, but well cooked, is how I read them, though Marg did say there was traces of – pink. Maybe two portions would be a feast.

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.

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Karahi Lamb on-the-bone

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. Kabana is the yardstick by which all Lamb can be measured. From wherever Rizwan sources his Meat, I congratulate the Butcher, again. One or two pieces were not – giving – the Monday top-up. The majority of pieces were bursting with Flavour, a veritable – Desi – experience.

Cloves are usually what makes a Manchester Desi Curry stand out. Today, I was less aware of this. Instead, the whole Black Peppercorns were to the fore. The crunch from the added Ginger, hit as and when. The Chillies gave more – kick. The Coriander worked its magic. The – foliage! Additionally, the Seasoning was well pitched, consistency, I doubt if I have ever had cause to criticise here. Manchester may have other attractions, but Karahi Lamb at Kabana has to be the starting point.

The Bill

£15.00     Yes, Doug! For the two of us.

The Aftermath

As Rizwan took payment, it was verified that Fish would be available tomorrow. Maybe – Hector’s Creation – should go on the board? With regards to the food, I had to mention – consistency. A Kabana Curry is always a Kabana Curry.

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.

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Bradford – Karachi Restaurant – Tradition

Posted on August 11, 2024 by Hector

A Sunday brunch in Bradford, for a change, today’s chosen venue, the oldest Curry House in this favoured city: Karachi Restaurant (15 Neal St., Bradford BD5 0BX England).

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.

Proper Curry, proper money.

Do you need menu – was the greeting as two token Salads with Raita, followed by a giraffe (sic) of chilled tap water were presented.

The Hector did need the menu even though Meat Ball Spinach (£10.50) was always going to be the choice. Being nearly three years since the last visit, Curry-Heute needed to be updated. Prices have understandably increased by 50% in this period. Two Chapattis (£0.50) would accompany.

With another Curry a possibility this evening, Marg restricted her intake to two Samosas (£1.50). The menu did not state Meat or Vegetable, no clarification.

Exactly ten minutes after we had taken our seats, the food arrived.

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.

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Samosa

The Rickmeister has told of the Samosas in Bradford being produced by the ladies of the city, in bulk, at one of their homes. Marg believes there was Meat in there. Two decent sized Samosas, with the Raita from both plates at her disposal, and all but the Onions on my Salad, this created a worthwhile snack.

I think there was meat in them, Keema.

Spicy and filling. A good filling with Peas, Potatoes and Herbs. I’m glad we had the Raita.

Meat Ball Spinach

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?

There was no doubting these Kofta were made from Lamb Mince. Spicy, rich, earthy, as good as they get, Methi and Cumin Powder were sensed, before the inevitable Cumin Seed found its way into a gap in the upper set.

Pieces of Tomato were revealed as I ate. The surplus Onions added crunch, Diversity. Whatever the notion, it had been well sated.

I should try other Dishes at Karachi.

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The Bill

£13.50   The Chapattis were inclusive, as is the traditional Bradford way.

The Aftermath

The plan for this evening’s Curry was abandoned when Marg declared her sudden hunger, and the Hector succumbed to sharing the food peeps are seemingly expected to eat across the planet.

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