OK, we did pass through Bradford yesterday en route to Manchester/Bury. No way was I missing out on a visit to Bradford, City of Culture, 2025. The bus station is open again after a lengthy hiatus. The road outside the train station is no longer one to fear in terms of picking up traffic violation fines. Yes, I did get one years ago. The city centre is now void of road traffic, a pity the new gardens at Hall Ings are not finished. The erection outside the city hall is naff. A poet, artist, may insist it has meaning, it’s a line of arches, no doubt to be disposed of pro tem.
Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW) has long been a favourite Bradford Curry House. Since @2023, the late opening times were reinstated, however, Marg and Hector had an early evening Curry in mind.
At 18.00, Sheesh Mahal was almost empty, by the time we left, almost heaving. Well, the downstairs anyway, upstairs remains a mystery.
Amar was behind the counter as we entered. He knew it has been a while. Last time, the Hector did not even have Curry here. We were shown to a small table, our usual spot. Abdul brought the welcome Raita and Tomato-Capsicum Mash which I shall henceforth identify as Pakora Sauce #2 from the Recipe list above. A fresh, but simple Salad, a Soupçon of Mango Sauce and Poppadoms soon followed. The table was laden already, all Complimentary. Marg tore in then checked if the ritual photography had been completed. Abdul had been tasked with asking Marg – are you having tea today? That Amar was on his phone reading past reviews was given away. Kashmiri Tea (£2.50) was duly ordered.
In the days of Omar, Amar’s cousin and son of Taj the owner, the Hector rarely consulted the menu. Tonight, Amar was keeping his distance, so no whacky creations were forthcoming. From the menu I would therefore choose. I shall point out that the price increases over the two years since last time here, are at an an absolute minimum. I did see the big Dishes on offer, e.g. Lamb on-the-bone Balti (£34.95) had only gone up by £2.00 since 2023. That’s only 6.0%, well below the rate of inflation.
Lamb Masala (£12.95) served on-the-bone was Hector’s straightforward choice. No Karahi? It’s not on the menu. Where has it gone? I instructed Abdul that I did not wish to see any Peppers. They have appeared at Sheesh Mahal over the years, despite my requests otherwise. A Naan (£2.00) would accompany.
Marg chose something different: Makahani Mutton (£11.95) with a Chapatti (£0.50) to accompany.
Note the notional price for a Chapatti.
A mature chap, who had to be Taj’s brother, sat opposite, counting today’s cash takings. He doesn’t know us.
I assume that Taj has finally retired?
We had plenty to nibble on and nibble we did. Pakora Sauce #2 was outstanding. Lemon Juice appears in my published Recipe, this had an equally potent sense of something – acetic/citric.
The Seasoning was something else, despite containing the unwelcome Green Vegetable and being presented as the Dreaded Green Mush, this Sauce/Dip was excellent. The Curry would have to be good to shift this intensity of Flavour from the palate.
The Naan sat before us, whole, risen, puffy, and with blisters forming. A fine Naan, and I would eat more of it than I should. Chapatti? Hidden beneath the Naan, three, proper Chapattis – thin, not floury. Marg would eat little more than one, as she had ordered. Three Chapattis, it’s a Bradford thing.
Lamb Masala
A plateful of Curry, no handi, no karahi. No Ginger Strips, just a wee Topping of Coriander. The quantity felt fine at the outset, manageable. The Masala displayed a appreciable level of viscosity and was far from excessive. Bradford is not the land of – Soupy Curry.
The Meat, served much larger than the traditional Bradford-small, was so Tender, some pieces bordered on turning to pulp. Little chewing required initially, more chewing towards the end when one tires.
Where was the Seasoning?
Where was the Spice?
Where was the Flavour?
Where was – The Bradford Curry Taste?
This Curry tasted as though Chef had simply scooped up a portion from the – on-the-bone Big Pot – and served it, no tweaking, no creativity. This was not the Curry I seek in Bradford.
The Oil was separating, everything looked kosher, moderate – may be as high as I can go with The Spice Level. The Seasoning was woefully lacking, or had Pakora Sauce #2 wiped out any chance of tasting the Curry?
With the distinctive Methi-rich Bradford Curry Taste simply lacking, it was the Flavour of the Lamb itself which was dominant.
If Omar had been here…
Makahani Mutton
The absence of bones and the Coconut Topping were the features which visually differentiated the two Dishes. Only on enlarging the photos can any significant difference in the Masalas be identified. Even then, one is still trying hard to spot the Cream, if there was any. I ask – how was this a Makhani?
Had Chef not turned up for work this evening?
Marg gives her words, I add these without further comment:
I had ordered mutton … and there were many small pieces of lamb in this dish. Minimal sauce, but enough to keep the dish moist. I was surprised how many pistachio nuts were found throughout the dish. This gave the meal a good texture as well as flavour. It was a fairly creamy coloured dish with no outstanding flavour. I thoroughly enjoyed it with one Chapatti.
Marg’s Kashmiri Tea arrived at the end of the meal. Possibly the real deal, pink and milky in appearance but no bits i.e. Cardamom.
The Bill
£27.10 The saving grace: the Bradford custom of inclusive Bread had been honoured.
The Aftermath
Amar was still busy behind the counter as we departed,
Farewells were exchanged from a distance.
Then the evening took on an added dimension.
Minutes away at The Record Cafe, we were hardly sat down when a chap, Tony, sat at the adjacent table. They, who have to go outside, returned to claim their table having left little clue as to their intentions/whereabouts. Having been evicted from his chosen spot, Tony began chatting to Marg, initially, whilst he waited for his two lady friends to arrive.
What brings you to Bradford?
Curry.
Have you read Curry-Heute?
I write it!
At this point, imagine Hector’s head swelling, whilst Tony picked himself off the floor.
You’re a legend, and we follow your Bier Blog too.
By – follow – he meant using it as a template for places to visit whilst in Europe, i.e. the intended use.
Subsequently he texted friends, Paul and Vanessa, to inform them of who he was sitting with. Their response caused Tony to be further gobsmacked.
We know Hector, he took us for Curry in Wroclaw.
And so I did. A pity Bier-Traveller can never be as up to date as Curry-Heute else there would be more on this tale to relate. But there’s more this evening.
Outside t’Travelodge at Forster Square, Kurumilagu – Indian Kitchen has opeend in the premises occupied a decade ago by Spicy Corner. A South Indian restaurant in Bradford, who would have thought? A waiter spotted me taking the exterior photo and rushed out with a menu. Scottish Lamb! – and yes, they do serve Chettinad – Lamb Chettinad Kulambu (£10.99) and Parotta (£2.99). One day, maybe tomorrow?
IQ performed their first of two differing sets this weekend at The Met (Bury) this evening. More on them later, firstly – Curry. Hector has long learned that a night in Manchester is way better than staying in Bury, and so we moved on from Harrogate this afternoon, arriving at 
Seven tables were occupied initially, five by solo diners. By the time we departed the place was pretty much full. Curry mid-afternoon, people are catching on. 
Anyone seeing this for the first time, must marvel at the sheer quantity of food piled on the plate. With a Meat count well into double figures, even allowing for the bone content, loads to eat. Fear not, every morsel would be eaten.
Is it the Spice or the Seasoning which is the standout here? Such a familiar blend of Spice, with Clove to the fore as is the Manchester way. A stray piece of Cinnamon Bark was the only Whole Spice encountered. Still, this was very much – Desi cooking. 
At the halfway point, I took stock, still so much more to enjoy. 
Four large Meaty Chops served with Spiced Onion and a threat of Salad. Cremated exteriors, but not actually 
Four well-fired Lamb Chops, plenty of succulent meat with good flavour. Managed to gnaw most of the meat off the bone. Messy face (who told her?) and fingers. The spicy onions with sauce gave the dish more eating. It was well worth the effort. 
On arrival at The Met, no queue, yay. At the merchandise stall, the new album! Nobody knew this would be available tonight, apart from the band I suppose. I trust everyone bought a copy. 
The theme tune from – Are You Being Served – announced the arrival of the band on stage. The ever-present three screen projector system had an image of Mrs. Slocombe bob from one to the next. 
Sleepless Incidental from the first disk followed on before Sacred Sound (Dark Matter, 2004). All good so far, and tonight, Cookies’ drumming was not drowning out everyone else as was the case on a previous visit here. 
The annual IQ gig in Bury sees Marg and Hector in the north of that England. To add something special, two nights in Harrogate. Marg’s local hockey chum had recommended 
There is a lot of choice in this somewhat pukka town. 
Studying the menu in advance, ILLAM boasts a diverse menu in terms of Indian Cuisine, but not necessarily – Curry – per se. Having dismissed all things – Chicken – that leaves three Meat Curry options, also Fish, but no Chettinad. Beef Varattiyathu (£18.95) looked the best Hector option, pricey, but includes the legendary Malabar Parotta. Sold.
A waiter, pad in hand, asked if we had a reservation, it’s an Indian thing. Most tables were occupied. We were offered the small table in front of the bar, or upstairs. Street level, as ever, the Hector wanted to see – the action.
The presentation was – pukka Thali. A banana leaf sat beneath the focal part of the Dish. Chukka/Sukka is how I have experienced this Curry before. A Dry, Thick Masala, not the Shorva which prevails in South Indian Cuisine, and of course, in Hector’s preferred style. Chopped Onion permeated the Masala, do they blend then add this, or was this a true Masala Mash? The Meat was cut – Bradford small. The Meat count was therefore indeterminate, I had no issue with quantity versus price.
The Parotta looked sublime. White, layered, stretched, maybe the largest yet encountered, worth the admission money alone. Well, maybe not. This remains the – King of Indian Bread. The Salad, little more than a garnish would be classed as incidental. The surprise was the small Side of Aloo. With a Green Mush as its Masala, I considered Peas as the base, alas, there was no sense of – Mutter – here, taste-wise. Given what lay beside it, the Aloo would only provide a welcome Diversity of Texture, but in terms of Flavour, it would be drowned. 
The Spice Level in the Main Masala could prove demanding for some. Striking at the start, it subsequently rampaged on the palate: Cinnamon, and most importantly, the definitive South Indian – smokiness. Why has the Hector been denying himself this pleasure for the past year? The answer is written, already. 
A half full handi, why not full? Lamb swimming in a Soupy Masala, a Tarka Topping, such is South Indian Curry, and why the Hector prefers Chukka/Sukka. The Coconut Rice portion at first appeared to be modest, but having covered her plate with what she felt was enough, Marg was offering Rice across the table, declined. In the end, Marg would use up all her Rice such was the abundance of Masala in terms of its ratio to the Meat. 
A Soupçon of the Masala was sampled, it had nowhere near the intensity of Flavour of Hector’s chosen Curry. However, Marg was certainly pleased with her choice.
My dish had a thin sauce with small pieces of very tender lamb. The dish recommended Coconut Rice or Parotta. I had decided on the rice. A good helping of rice with small bits of cashew nuts. The rice absorbed the sauce and it gave the dish a good flavour and enough spice for me. It was a filling dish with all this rice, but I thoroughly enjoyed it.
Photo taken, and Chef wondering who this Hector was, the word – Glasgow – reached his ears.
The thousands of readers sitting on tenterhooks waiting for 
Back in Blighty, a normal Saturday afternoon in Glasgow featuring a Southside Curry at 
Lamb Karahi Lahori (£11.00 / £13.00) was on display under the counter, lots of it. Since my visits here became regular, I have been lucky each time, one day, it will have to be something else. Arshad held up a prepared tub of Nihari Lahori Style (£10.00). He has been keen for me to try this. I gave in. Today it was – something else. 
Green Chilli on top? – asked Amjad before serving. The Hector was not going to refuse. He brought out the food himself, the Paratha looking sublime. Served whole, large, layered, flaky the classic Paratha. Maybe a bit greasy, but the butter content makes this unavoidable. I would manage all but a scrap, less wastage than me ordering a Tandoori Nan (£1.50). 
The Lamb Shank sat in the definitive Shorva. Ginger Strips and copious sliced Green Chilli floated therein. The Meat was separated from the bone with ease. Around the equivalent of five large pieces was the estimate of the quantity. Not a huge amount, but then a tenner ain’t a big number. 
Another chap came in, ordered, and sat at the adjacent table. I’m sure we have dined together back in the days of 
Prague
Howard, who had found his appetite, texted this morning to say he would join me at 
As witnessed on my two previous visits to Amritsar Mail, the majority of diners were here for the Buffet (129Kc). At a little over six quid for – all you can eat – tremendous value. Featuring Vegetables and Chicken only, not for the Hector, or Howard. 
The a la carte menu was provided. Previously, I have published extracts, today, the whole thing (below). This is what is available at Amritsar Mail. How many are aware of this?
Steve has been here before, but missed out on the impressive Lamb Madras (370Kc), ironically, his favourite Curry. Today, the three of us would have the Lamb Madras. Having read a well known and reliable Curry Blog, Howard appreciated that the Rice portions here could be excessive. We would therefore share a Mushroom Rice (130Kc) and a Butter Naan (80Kc). 
With hydration required, I ordered both a Fanta (65Kc) and a half litre of the House Lemonade (90Kc). 
The work of art served here previously, no more. The Toppings today were minimal. Seven large pieces of Meat were arranged over the Mushroom Rice. This I should manage. The thick Masala impressed, a decent level of viscosity, maybe more – 
Columnar Lamb, one day someone will name the cut, Tender, an acceptable amount of chewing required. As I made progress, I noted that the Lamb was the least interesting component of what lay before me. Meaty yes, giving back more, not so. It was the prominent Seasoning which stood out. 
First impressions / second impressions
Steve:
2025 Menu
Lamb two days in a row, it happens. If only Glasgow had a Curry House where the Fish Curry/Karahi was served as a full portion and truly hit the spot. I had originally considered that my next visit to 
Arriving at 13.30, there was no sign of Vini, Mein Host, nor would any Chef make an appearance. With a solo diner occupying the table adjacent to my usual corner, I chose the small table nearest the doorway. The next couple to arrive, were sat in his proximity, cosy. Chips, Spike aside, who orders Curry & Chips? With Takeaway customers arriving too, this was the busiest I have seen 
The Mushroom Rice was served in a cold karahi. I quickly tipped the thankfully hot contents onto my plate. A cold plate. I would love to know where 
The Masala was surely darker than anything served here previously? Tomato Seeds were visible in the rich, thick Masala, Coriander strewn through also. If one is having – Curry – as opposed to – Karahi – then this is how I want my Masala. Whole Spices should feature in a Desi Curry, two Green Cardamom were unearthed in the Masala. 
The Meat count was one less than double figures, the majority, large pieces, served on-the-bone. No – Sucky Bones – was my first reaction, an observation that was soon rectified. The bones might not have been from the – leg – with marrow oozing, but solid marrowbone aplenty was revealed as I ate. 
It may have been a somewhat tongue in cheek present, but Marg received a cookery for her recent birthday, and not from me. Marg can cook, however, the norm in Hector’s House is that she doesn’t. Despite the joy of going out for Curry, typically twice a week, the Hector can become tired of his own cooking. It was suggested that Marg have a go, periodically. 
With hundreds of recipes to choose from in her Mary Berry tome, Marg chose a Curry, a Korma no less (right). The 
Ms Berry had casually suggested that her Korma be served with Lentils. 
Mint and Paprika were the Toppings. I had convinced Marg that in no way would – Paprika – become – 
Tender Meat, the best I’ve had from this Scotstoun source, which may have changed hands in the not too distant past. (The chap there also has his own poultry farm.) Having sealed/ browned the Meat, I did tell Marg that this would reduce its ability to absorb the Spice. Not the Punjabi way. Consequently, it hadn’t. 
All plates were cleared. Marg:
Arriving with Marg at 13.30, I was relieved to see the high sign had survived Storm 
We were shown to a window table, where else, and issued with the new 
The already well-worn 
This gave plenty of time to capture images of the new layout. The facilities have a new entrance, they too may have been upgraded. It was Marg who spotted the bit of humour… Refuge from the weans?
Having eaten so little of what they had ordered, why not just have Takeaway to start with? Little did I know of what was to come our way.
The Rice was a Euro-portion. I put more on my plate than I knew I would manage, loads left. This Pilau is to share, just as well we hadn’t ordered two. 
If anyone had ordered this anticipating a – Curry – they would have been surely taken aback by the wonder that was presented. This was – Karahi – as authentic as it comes. The minimal, Tomato-based Masala was devoid of any sign of – 
With the Ginger Strips, separating Oil, and a Bullet Chilli halved lengthwise, this had me won even before the eating commenced. I decanted around half of the bowl, there was no point even pretending that I could manage all this food. A late night dietary supplement was already being considered.
The Spice and Seasoning were a la Desi Karahi, a sufficient level of potency, satisfaction guaranteed. The Flavour of Peas had permeated the Pilau, the Masala was giving off its own, and all this before I actually started on the Meat or Cauliflower.
The Lamb was suitably tender, the right amount of chewing. Initially, the depth of Flavour was revealed, way more than just – Peppery. 
I felt as though I had eaten a mountain of Rice, yet as the photo shows, it appears to be hardly touched. My plate remnants were returned to the serving bowl. Surely, that’s more than I started with?
Again, Ginger Strips and the separating Oil may be what registers first. Consider the Mince itself, Minimal Masala in the extreme. This is how a Keema is meant to be served. Today, there was no Hector Soupçon, Marg, as is now her custom, had more than a few words to add:
It took over 30 minutes to prepare and I was hungry when it arrived. A large plate of tasty looking Keema with a fresh Chapatti. The Keema was spicy and I enjoyed the strips of ginger on top. 
After the food, I received my Masala Tea which helped my digestion and completed the meal. 
The Bill
A year since 
The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was not Hector’s intended venue this afternoon, matters Geography, determined this. Storm 
Achari Gosht (13.95), from the serious part of the menu, was today’s choice, accompanied by the usual Mushroom Rice (£3.95). A jug of tap water was duly provided. 
All but two of the initial assembly would depart during my stay. They were soon replaced, all of us sitting at, or near, the window tables. How many people pass in the bus, look in but never come? This is one of 
No Herb Topping today. Instead, a smothering of Spice which I took to be Garam Masala. Dry Methi might have had me in raptures. 
By 
Walking back along Nelson Street, avoiding big puddles, behold the new frontage and signage of what has been – Hector’s home – for so long: 
I keep seeing recipes online for either Prawns or Chicken with Spinach, not Curry. As yet, none have been tried, but having seemingly bought a lot of Spinach in recent weeks, which has to be used, 
Methi was the extra Herb. 
If 
The accompanying Rice was the Chana Pilau presented at 
Tasty, indeed, this was. The